Tag Archives: mexican

Instant Pot Chicken Fajitas (Paleo, Whole30)

These Instant Pot Chicken Fajitas (Fajitas de Pollo) from the cookbook, Amazing Mexican Favorites with Your Instant Pot, are tender, flavorful, and taste better than restaurant fajitas. They are also easy to make, and paleo and Whole30-friendly!

instant pot chicken fajitas

If you are a Mexican food lover like me (who isn’t???), you are going to love this recipe and blog post! My blogger friend, Emily of Recipes to Nourish, just wrote a fantastic cookbook with her chef husband, Rudy, called Amazing Mexican Favorites with Your Instant Pot, and I couldn’t be more excited!

Not only am I a huge fan of Mexican food, you already know that the Instant Pot is one of my favorite kitchen gadgets that cuts down on cooking time and makes my life so easy. So with the combination of these two things in one cookbook, it’s like the book was written for me!

Instant Pot Chicken Fajitas

One of the recipes I decided to share from the cookbook is the Instant Pot Chicken Fajitas or Fajitas de Pollo. A major reason I picked the fajitas is because it’s probably what I order at a restaurant 90% of the time because I love it so much and it’s usually paleo-friendly.

Chicken, bell peppers, and onions are simmered together in delicious Mexican spices, and the flavor combo is just out-of-this world delicious! Also, I usually don’t love to cook with chicken breasts because they tend to be on the drier side than thighs, but cooked in the Instant Pot, the meat turned out so dang tender. My husband and I couldn’t stop talking about how good this was!

Amazing Mexican Favorites with Your Instant Pot Cookbook

The Instant Pot Chicken Fajitas turned out so incredibly flavorful that I’m thrilled to try out more recipes in Emily’s newest cookbook. Her husband, who co-authored the book, is from a Mexican heritage so all the dishes are authentic while being easy and practical.

Most importantly, all the 80 recipes in the cookbook are gluten free and soy free, made with real food without any processed ingredients! Most recipes can be made grain-free and many can be made Paleo-friendly. Specifically, there are over 30 recipes that are strictly Paleo and over 50 recipes are strictly dairy-free.

Some of dishes that I can’t WAIT to try…

  • Pork Tamales
  • Fish Tacos
  • Meatball Soup
  • Mexican Hot Chocolate
  • Chile Dip
  • Churros Cake
  • Spanish Frittata
  • Coconut Bread Pudding
  • Traditional Tortilla Soup

…and so much more!

instant pot chicken fajitas

Go Grab a Copy!

Amazing Mexican Favorites with Your Instant Pot came out on January 15, 2019, which means you can go grab a copy today! I highly recommend it for those of you who want to create delicious and authentic Mexican dishes at home easily using your Instant Pot.

If you are new to the Instant Pot, this cookbook is a great place to start because the directions are easy to follow and you’ll be able to learn how to create a variety of dishes with this one book.

Hope you enjoy these Instant Pot Chicken Fajitas and make sure to order a copy of the cookbook!

Check out Amazing Mexican Favorites with Your Instant Pot!

Reprinted with permission from Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell-Vidaurri.

instant pot chicken fajitas
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Instant Pot Chicken Fajitas (Paleo, Whole30)

These Instant Pot Chicken Fajitas (Fajitas de Pollo) from the cookbook, Amazing Mexican Favorites with Your Instant Pot, are tender, flavorful, and taste better than restaurant fajitas. They are also easy to make, and paleo and Whole30-friendly!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 11 minutes
Pressure Building & Releasing Time 20 minutes
Total Time 31 minutes
Servings 4 servings
Calories 348kcal

Ingredients

  • 2 tbsp ghee or ghee or avocado oil
  • lb chicken breast thinly sliced
  • ½ cup chicken broth
  • ¼ cup chopped fresh cilantro
  • 1 red onion peeled and sliced
  • 5 fresh garlic cloves minced
  • 1 small red bell pepper stemmed, seeded and sliced
  • 1 small green or yellow bell pepper stemmed, seeded and sliced
  • 2 jalapeño peppers stemmed, seeded and sliced
  • 1 russet potato peeled and cut into wedges
  • 1 small tomato seeded and diced
  • tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • ¼ cup fresh lime juice

Optional Toppings and Fixings

  • Grated cheese Omit for Paleo or Whole30
  • Guacamole
  • Sour cream Omit for Paleo or Whole30
  • Salsa or hot sauce
  • Lemon or lime juice
  • Freshly chopped cilantro
  • Warmed tortillas gluten-free corn, grain-free, etc. (Omit for Whole30)

Instructions

  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the chicken and brown for 3 minutes on each side. Remove the browned chicken to a plate and set aside. Add the broth to deglaze the Instant Pot.
  • Press the “Keep Warm/Cancel” button. Add the cilantro, onion, garlic, bell peppers, jalapeños, potato, tomato, salt, cumin, chili powder, oregano, black pepper, lime juice and chicken, then stir to coat the chicken. 
  • Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes. 
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. 
  • Serve immediately with your favorite fajita toppings and fixings.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 19g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 1197mg | Potassium: 1138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 31.3% | Vitamin C: 106% | Calcium: 3.6% | Iron: 11.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it’s Whole30 and keto-friendly!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

One of the things I judge a Mexican restaurant by is the rice that they serve on the side. When it’s done well, it’s perfectly cooked, fluffy, and flavored so deliciously with yummy spices. It goes so well with the main dish and my husband actually loves it even more than I do, and will often eat my share after he finishes his.

Cauliflower Mexican Rice Recipe

Because we are both such fans, I decided to recreate the dish at home with this Cauliflower Mexican Rice and I love the way it turned out. It has all the flavors of a restaurant style rice but it’s packed with veggies from the cauliflower and super low in carbs for those of you on the ketogenic diet.

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

Less That 20 Minutes!

This Cauliflower Mexican Rice recipe is actually much easier and simpler to make than real rice because cauliflower cooks so much faster. I got this on the table in less than 20 minutes and you really can’t beat that when you are looking for a quick and simple side dish on a busy weekday.

Wonderful Side Alongside Mexican Dishes

I think it goes well with any main dish, but I especially love it alongside some Salsa Verde Chicken, Chili Lime Instant Pot Short Ribs, and Instant Pot Barbacoa as the flavors complement with each other so perfectly. The cilantro and lime are totally optional and I actually don’t think they are added into Mexican rice at restaurants usually, but I think they brighten up the rice both visually and taste-wise so I always like to finish off with them for this recipe.

Hope you enjoy this delicious Cauliflower Mexican Rice as much as we did, and let me know what you served it with in the comments below if you end up making it!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

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Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it's Whole30 and keto-friendly!
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
Servings 4 servings
Calories 53kcal
Author Jean Choi

Ingredients

  • 1 medium head of cauliflower
  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup tomato sauce
  • Optional: Cilantro and 1 tbsp lime juice for garnish

Instructions

  • Remove the leaves off the cauliflower and cut off the florets from the roots. 
  • Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside. 
  • Heat coconut oil in a large skillet over medium high heat. 
  • Add diced onion and cook stirring for 4-5 minutes until translucent. 
  • Add garlic and cook stirring for 1 minute. 
  • Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.
  • Add tomato sauce and sauté for about 5 minutes, while stirring frequently. 
  • If using, add in cilantro and lime juice. 
  • Serve warm. 

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 471mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6.7% | Vitamin C: 20% | Calcium: 1.6% | Iron: 3%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Mexican Scrambled Eggs

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TinyPepperHugeTaste #DonVictorFoods #CollectiveBias

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

Paleo Mexican Scrambled Eggs

If you’ve been following me for a while, you know how much I love spicy food. I’m that girl who asks for hot sauce every time when dining out at a restaurant. So when I had an opportunity to check out Don Victor®‘s hot sauces and create a recipe using one of them, I was thrilled to take part in it.

Don Victor Hot Sauces

I was especially intrigued with these hot sauces because they are made with piquin peppers, which are very small peppers from northern Mexico. I’ve never heard of them and I’m always down for trying new foods, and Don Victor®‘s sauces are the only ones you will find on the market that are made entirely from this pepper. So unique and special, right?

I tried out 3 of their sauces: Don Victor® Red Piquin Hot Sauce, Don Victor® Extra Hot Piquin Hot Sauce, and Don Victor® Green Piquin Hot Sauce. I decided to use the Red Piquin Hot Sauce, because I loved how it packed a bright and spicy punch, with just the right about amount of dry, smoky heat that goes well with anything. Also, I love how simple and clean the ingredients are, which is the first thing I look at when I’m choosing a new product:

Red piquin pepper, water, carrot, apple cider vinegar, garlic, salt, oregano, preservatives 

Paleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs Recipe

One of the first meals I made using the hot sauce was this Paleo Mexican Scrambled Eggs. I’m usually not a huge fan of scrambled eggs (I prefer my yolks runny and uncooked), so if I do make it, it has to extra yummy. Well, thanks to the addition of spices and Don Victor® Red Piquin Hot Sauce, I ended up making a scrambled eggs recipe that was spicy, tasty, and so full of flavor.

How to Try Out Don Victor Hot Sauces

Want to try out these Don Victor® hot sauces that are like no other sauce on the market? Click on the image below to order them through DonVictorFoods.com:

You can also look out for them at your nearest grocery store, and they’ll be located in the main condiments aisle. And if you are looking for updates and recipe ideas, make sure to give them a follow on Facebook!

Hope you enjoy these Paleo Mexican Scrambled Eggs as much as I did. If you have any other ideas on how else you would use these hot sauces, let me know in the comments below!

Paleo Mexican Scrambled EggsPaleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs
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Paleo Mexican Scrambled Eggs

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings
Calories 233kcal
Author Jean Choi

Ingredients

  • 6 large eggs
  • 1/2 cup full-fat coconut milk
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsps chopped cilantro leaves
  • 2 tbsp coconut oil
  • 1/2 yellow onion chopped
  • 1/4 cup chopped red bell pepper
  • 2 jalapeńo peppers seeded and chopped
  • 8 baby tomatoes quartered
  • Salt and pepper to taste
  • Dash of Don Victor® Red Piquin Hot Sauce or more to taste
  • Avocado slices for garnish

Instructions

  • Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and cilantro leaves. Set aside.
  • Heat coconut oil in a large skillet over medium high heat.
  • Add onion, bell pepper, jalapeńo peppers, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.
  • Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally. 
  • Once finished, sprinkle with Don Victor® Red Piquin Hot Sauce and garnish with avocado slices. Enjoy!

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 327mg | Sodium: 164mg | Potassium: 447mg | Fiber: 2g | Sugar: 3g | Vitamin A: 37.5% | Vitamin C: 42.3% | Calcium: 7.7% | Iron: 20.3%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.