You read that right, a one-dish fajita method that’s AIP-friendly and nightshade free. What is this magic… or why would we want to have fajitas without peppers and salsa? Read on, friend…
Currently, we’re a divided family and it’s causing a serious rift.
You see, two of us, Stacy and Finn, cannot consume nightshades. Why? If they do, serious issues with skin breakouts, join pain and intestinal trauma occur. On the other hand, three of us can’t get enough. Matt seriously loves peppers and tomato sauce, Cole keeps a collection of hot sauce bottles in the fridge, and Wesley eats tomatoes the way most kids eat apples. And it really becomes an issue when it comes to Mexican and Tex-Mex dishes. Who doesn’t love Taco Tuesday or fajitas?
We found a way to make a compromise, though. Through inventive spice mixes that give the flavor of the region without the spice and nightshades. With that down pat after weekly Taco Bowl Tuesdays, we set about making something a little more creative – oven fajitas with no nightshades in the spice mix… nor the veggies!
This has truly captured our entire family’s love for the dish while leaving out all the bell peppers and chilies you’d expect. And best of all: for the nightshade lovers is that, due to the assembly nature of fajitas, you can add your salsa and tomatoes and hot sauce at the end so that it stays on your plate and off the plate of the nightshade intolerant.
For those of you who are looking for quick weeknight meals, we can assure you that the main components of the dish will be on your table in just over 30 minutes and will absolutely satisfy everyone around your table. Plus, making them on a sheet pan in the oven means less clean up for you!
Once they are out of the oven, you may assemble them in bowls as customizable and you’d like. We like to use avocado, lettuce, and cheese; but, you may do as you will. We sometimes splurge for a gluten-free tortilla, Siete brand is our favorite and also makes aip-friendly wraps!
- 2 lbs steak (flank, skirt, or hanger preferred), sliced into 1/4" strips
- 1 large sweet white onion, sliced about 1/4" thick
- 2 large portobello mushrooms (preferred for sizing to cook evenly, but any mushrooms will work), sliced 1/4" thick
- 2 medium zucchinis, ends removed, sliced about 1/4" thick ribbons (about 2 cups)
- 2 tsp coarse salt (kosher, Himalayan pink, or sea salt recommended)
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 tsp dried Mexican oregano
- 1 tsp white pepper
- 2 Tbsp avocado oil
- fresh herbs to finish (cilantro and mexican oregano suggested)
- Preheat oven to 350 degrees
- Combine all seasonings in a small bowl
- On a baking sheet, toss together onion, steak and mushrooms
- Sprinkle with seasonings and oil, toss to evenly coat.
- Bake for 20 minutes at 350 degrees until steak is cooked through and onions are tender
- Sprinkle with fresh herbs to serve with gluten free tortillas (like Siete brand!) or in a fajita bowl with accompaniments like sour cream, cheese, avocado, etc!
Note: seed based spices are a reintroduction food for AIP, most people tolerate them with no issues, but either leave them out or wait for successful reintroduction to enjoy this spice blend.