Sweet And Spicy Chicken Fajitas With Squash And Zucchini Recipes

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TEX-MEX SHRIMP FAJITAS WITH SQUASH AND ZUCCHINI



Tex-Mex Shrimp Fajitas with Squash and Zucchini image

These Tex-Mex fajitas feature grilled shrimp rubbed with chili powder, chipotle chile powder and paprika.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds peeled and deveined large shrimp
1 tablespoon olive oil, plus more for oiling the grill grates
Juice of 1 lime
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
Warm tortillas, shredded Cheddar, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

Steps:

  • Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side.
  • Serve with the warm tortillas and toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET AND SPICY SHRIMP FAJITAS WITH ZUCCHINI AND SQUASH



Sweet and Spicy Shrimp Fajitas with Zucchini and Squash image

Shrimp is marinated in a spicy honey and lime mixture and then grilled and served in warm tortillas along with squash and zucchini and toppings.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
For Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions

Steps:

  • For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.
  • For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET AND SPICY PORK FAJITAS WITH SQUASH AND ZUCCHINI



Sweet and Spicy Pork Fajitas with Squash and Zucchini image

Grill boneless pork chops for these fajitas with a warm tomato-and-squash relish.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

1/3 cup olive oil, plus more for brushing the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos (seeds removed for less heat)
Kosher salt and freshly ground black pepper
1 1/2 pounds 1-inch-thick boneless center-cut pork chops
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped fresh cilantro
For Serving: Warm tortillas, crumbled Cotija cheese, sliced pickled jalapenos, lime wedges, chopped red onion, sour cream, tomatillo salsa

Steps:

  • For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
  • For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas, the squash and zucchini mixture and toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET AND SPICY CHICKEN FAJITAS WITH CORN AND MUSHROOMS



Sweet and Spicy Chicken Fajitas with Corn and Mushrooms image

Give chicken, shiitake and corn fajitas a sweet heat with jalapenos and honey.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1/3 cup vegetable oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, (seeds removed for less heat)
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
Kosher salt
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, chopped fresh cilantro, crumbled Cotija cheese, guacamole, sliced pickled jalapeno, lime wedges, pico de gallo and sour cream

Steps:

  • For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
  • For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
  • Prepare an outdoor grill for medium-high heat.
  • Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas, mushroom and corn mixture and suggested toppings.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI



Tex-Mex Flank Steak Fajitas with Squash and Zucchini image

A smoky Tex-Mex inspired spice rub seasons grilled flank steak, while sautéed squash and zucchini are mixed with tomatoes and scallions for a colorful addition to these steak fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds flank steak
1 tablespoon olive oil
1 lime, juiced
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

SWEET AND SPICY FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI



Sweet and Spicy Flank Steak Fajitas with Squash and Zucchini image

Build fajitas with sweet and spicy grilled flank steak and a squash-tomato-scallion saute.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 20

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, crumbled cotija, sour cream, lime wedges, tomatillo salsa, chopped scallions

Steps:

  • For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
  • For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

CHICKEN FAJITAS WITH SUMMER SQUASH



Chicken Fajitas with Summer Squash image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

6 cloves garlic, smashed
3/4 cup torn fresh cilantro
1 teaspoon fresh thyme leaves
3 jalapeno peppers (green or red); 2 roughly chopped, 1 thinly sliced
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
1/4 cup honey
Juice of 2 limes, plus wedges for serving
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts
2 zucchini and/or yellow squash, sliced
1 bunch scallions, chopped
1 tomato, chopped
8 to 12 flour tortillas

Steps:

  • Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
  • Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
  • Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
  • Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

POLLO CALABAZAS PICANTES FAJITAS/SPICY CHICKEN AND SQUASH FAJITA



Pollo Calabazas Picantes Fajitas/Spicy Chicken and Squash Fajita image

This recipe started as "Calabazasitas" which my Grandmother and parents used to make when I was a little girl. I have changed it quite a bit by adding meats and cheeses and different veggies and spices anything that I thought would blend in well with the squash. I love it because it can be eaten as tacos or fajitas or all by it self with a side of spanish rice and beans. Also if your not into meat it is great with just the veggies.

Provided by Diana S_411105181

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 -4 zucchini, washed and diced
3 -4 crookneck yellow squash, washed and diced
3 -4 skinless chicken breasts, diced
1 medium red sweet bell pepper, washed and diced
1 medium yellow onion, diced
1 can sweet corn, drained
1 bag of shredded four-cheese Mexican blend cheese (med or large bag depending how much cheese you like)
1 1/2 teaspoons cumin
1 1/2 teaspoons ground oregano
3 cloves of minced garlic
2 tablespoons ground red chili pepper, you can add more if you like it even spicier (Please don't use the chili you find in the spice section but the ones you find in the Mexican food s)
salt
2 tablespoons canola oil

Steps:

  • In a large frying pan heat oil to medium temp.
  • Add chicken and garlic cook until brown.
  • Add the rest of the items and stir to mix and until onions and zucchini just start to cook.
  • Put all ingredients into a casserole dish and sprinkle cheese on top.
  • Bake in the oven at 350 for 15-20 minutes or until cheese has completely melted and veggies are soft but not mushy.
  • Serve with hot home made flour tortillas or steamed corn tortillas, sour cream and chopped cilantro.
  • (Optional).
  • Beef or Pork can be used in the recipe and it is great with just the veggies.

Nutrition Facts : Calories 319.5, Fat 10.4, SaturatedFat 1.3, Cholesterol 102.7, Sodium 170.8, Carbohydrate 13.1, Fiber 4.3, Sugar 5.3, Protein 44

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