4. Oil and Cooking Vegetables
Vegetables make the magic happen in a fajita. You can cook the chicken to perfection, but if you have the wrong vegetable medley in the tortilla, it ruins the meal. We like using vegetables that retain a bit of crunch in the fajita. Avoid using veggies like cucumber and tomato, as the high water content in these ingredients will turn your fajita to a sloppy mess.
When cooking your veggies, it’s best to use vegetable oil. Many people make the mistake of cooking with extra-virgin olive oil. Olive oil has a low smoke point, meaning that it turns rancid when exposed to high heat. The heat breaks down the beneficial polyunsaturated and monounsaturated fats into trans-saturated fatty acids which are terrible for your health.
Always start with cooking the onions, the flavor seasons the skillet and enhances the taste of the other vegetables in the recipe. Reserve a little of the marinade and stir it into your veggies for additional flavor and texture in the meal.