Happy Cinco de Mayo, everyone! Are you planning to celebrate today? If so, we have some great suggestions for a fertile-friendly meal!
The entire staff at RMACT, especially our nutritionist, Carolyn Gundell, are huge fans of the book, "Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today's Mothers-to-Be," by Catherine Jones and Rose Ann Hudson. So, it should come as no surprise to you that we have decided to share one of their amazing recipes- Marinated Grilled Chicken or Beef Fajitas, which we feel would be the perfect meal for any Cinco de Mayo celebration you might be hosting and/or attending. And no Cinco de Mayo celebration is complete without a delicious, refreshing margarita! For those of you who are #TTC or are currently pregnant, we suggest you pick up a four-pack of the Vida Loca Margarita from the Mocktails Brand Alcohol-Free Cocktails. And if you're not a margarita fan, don't worry! They have three additional flavors: Karma Sucra Cosmopolitan, Scottish Lemondae Whiskey Sour, and Sevilla Red Sangria. These amazingly named mocktails can be purchased at your local Stop & Shop, Shop Rite, and Whole Foods Market.
Enjoy your Cinco de Mayo celebration and if you'd like to share any photos from your day, please feel free to comment below!
Marinated Grilled Chicken or Beef Fajitas
2 tablespoons canola oil
2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 large garlic clove, crushed
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 1/4 to 1 1/2 pounds beef skirt steak or boneless skinless chicken breasts (cut horizontally in half), or cutlets or a mixture
1 tablespoon canola oil
2 large bell peppers (any color), washed, cored, seeded, and cut into strips
1 sweet onion (such as Vidalia), thinly sliced
Twelve 7-inch flour tortillas or per Carolyn's suggestion, use Trader Joe's whole wheat tortillas as they are nice and soft, not dry or crumbing.
1. For the marinade, combine all of the ingredients in a small bowl, mix well, and set aside. (Note: If you plan to marinate the beef or chicken in a bowl rather than a zip-lock bag, use a large bowl to make the marinade.) Using a fork, pierce the beef (or chicken) all over to allow the marinade to seep in, then place it in a 1 gallon zip-lock bag. Add the marinade, seal (or cover with plastic wrap), and refrigerate for at least 30 minutes, or overnight.
2. Heat the canola oil in a large skillet over medium-high heat. Add the pepper and onion and saute for 10 minutes. Remove from the heat, cover, and set aside.
3. To grill the beef or chicken, preheat the grill. The chicken will take longer to cook than the beef, so if you are serving both, start the chicken first. Have a clean platter ready for the cooked meat. Grill the chicken for approximately 10 to 12 minutes on each side, or until the juices run clear when the chicken is pierced with the tip of a kinfe and an instant-read thermometer inserted into the center (through the side) of the chicken breast reads 165 degrees Farenheit. Grill the beef for approximately 6 to 8 minutes on each side, or until an instant-read thermometer inserted into the center of the meat reads 160 degrees Fahrenheit. Transfer to the platter.
4. While the meat is cooking, heat the tortillas according to package directions. You can also heat them on the grill just before serving by toasting them for a minute or two on each side. Wrap the tortillas in foil to keep them warm.
5. Using a sharp knife and a chopping board with gutters to catch any juices, slice the cooked beef or chicken, against the grain, about 1/4 inch thick on the diagonal, and serve immediately. Place all of your chosen toppings, including the pepper-onion mixture, in small bowls on the table.