Taco Tuesday is a time honored tradition rooted in history from many years ago…. At least it should be! In reality it is not necessarily a centuries old tradition, but for most Mexican American families, there was at least one night a week when we ate tacos. Not always on a Tuesday, in our family we still have Mexican food every Friday, and it is always a day to look forward to.
This week I had the pleasure of going over to a place called Mike’s Organic Delivery in Stamford, CT. They open to the public every Friday and I went pretty crazy stocking up on meat and veggies. As it says in the name, they deliver locally, but I wanted to check it out myself first before exploring the delivery piece. I even had the pleasure of meeting Mike himself, and he is one great guy!
Getting fresh produce from mostly local farms and other organic farms really makes a difference in flavor. Not all are featured here, but we got avocados, turnips, spinach, a mango and a few other tasty veg, and all have been pretty spectacular. As for the meat, well bison is one of those unique game meats that is insanely lean and full of flavor. It’s a great alternative to beef when you can find it, and it took to my marinade beautifully!
What you need:
- 1/2 lb Bison
- 1/2 lb chicken breast
- 1 yellow onion, halved and sliced
- 2 jalapeños
- 2-3 limes
- 2 avocados
- 2 tomatoes
- 1 garlic clove
- 1/4 cup Worcestershire sauce
- 1 cup of water
- salt and pepper to taste
Marinate your chicken and bison in a bag or baking dish. Mix the Worcestershire, juice of two to three limes, water, and salt and pepper to make the marinade and let sit in the fridge for at least an hour.
Meanwhile, I made a quick salsa following my usual recipe, but without roasting the tomato and jalapeños first. I do prefer the roasted version, but this was a great solution for a weeknight dinner.
Chop your tomato, one jalapeño, and one garlic clove, and put into a food processor. Add in salt and pepper and pulse until mostly smooth.
You can also make your guacamole now by mashing your avocados, and adding salt, pepper, juice from 1/2 lime, and a tablespoon or two of your fresh salsa. To keep it green keep the pit in the guacamole and using plastic wrap, push the wrap up against the mixture and seal it off, leaving no room for air and refrigerate.
Finally you are ready to cook your fajitas and onion. Using a cast-iron pan or griddle, start with the onions and cook until translucent, about 8 mins.
Then add on your bison and chicken slicing them up to cook more evenly.
If you are using an outdoor grill, you can keep the chicken and bison whole and slice after, but on a griddle, its a little easier to work with the smaller pieces.
Cook through for about 10min, removing your beef or bison sooner depending on how well you like your meat.
Finally warm your tortillas either in the microwave or over the open flame on your stove and enjoy!
Since you can multi-task while the meat marinates, this dish really is so simple to make for a weeknight family dinner.