Baby corn Sizzlers – Fajitas
Sizzlers are usually served sizzling hot in restaurants in a cast iron pan with wooden base.
Full of fresh flavour and lower in fat, these easy fajitas make family dining- in so much fun and at a fraction of the cost of eating out
Baby corn, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!
Preparation time-10 minutes
Cooking time-10-15 minutes
- Sliced Baby corn-1 cup
- Sliced Red onion-1 medium
- Sliced green bell peppers-1 medium
- Sliced red bell peppers-1 medium
- Sliced yellow peppers-1 medium
- Paprika- 1 tsp
- Chilli powder-1 tsp
- Ground coriander-1 tsp
- Ground cumin-1 tsp
- Salt- to taste
- Tortillas- 6-8 ( I used dill tortillas)
- Tomato dip/salsa
- Low fat Greek yogurt (alternatively sour cream can be used)
- Grated mozzarella cheese
- Heat oil in a iron skillet/wok over medium- high heat and then add garlic and saute for few seconds.
- Add baby corn and saute for 2-3 minutes.
- Add bell peppers, onion and cook stirring frequently for 5-6 minutes until the vegetables are tender-crisp. (if you like you veggies to be soft then continue to cook for few more minutes)
- Now add chilli powder, paprika, salt, ground coriander, cumin and toss well and fry for a minute or two until the raw flavour of spices goes off.
- Turn off the flame.
- Warm the tortillas on a pan.
- Spoon 1-2 spoon of sauted vegetables
- Then a tablespoon of Salsa
- Top it with Guacamole
- Then Greek yogurt.
- Sprinkle some cheese, wrap and enjoy.
- If not coloured bell peppers- just single colour can be used alternatively.
- Spices can be personalised.
- I used both paprika and chilli powder- you can use any one and adjust the spice as per the taste.
Posted on June 7, 2015, in Indian, International, Main Course, Main dish, Salad/Wraps, Soups, Salad and Wraps and tagged baby corn capsicum sabzi, cream free fajitas, fajita recipe, home made fajitas with salsa and guacamole., low calorie fajitas, mexican sizzlers. Bookmark the permalink. 30 Comments.