Make these Mexican fajitas meatless!
We have been eating a lot more veggies lately, compared to a few years ago. I think it’s a combination of age catching up to us, plus a desire to eat more healthily and lose a bit of weight. So when we were thinking of making our grilled chicken fajitas, I also contemplated doing a meat-free fajita using mushrooms.
We made some grilled chicken fajitas to satisfy my Mexican food cravings:
We don’t get to eat a lot of Mexican food here in Kuching. It’s not like we can simply drive a few miles to the nearest taco stand for an al pastor taco. I think the closest Mexican restaurant to us would be over in Singapore, and that’s a pretty far journey to go just for a taco. So when we get a Mexican food craving (admittedly a rare occurrence nowadays), we have to fix it ourselves.
A very easy weekday meal that has loads of flavor that everyone will enjoy.
A taste of home in faraway Borneo.
Breadfruit is a fruit in the Artocarpus genus, so it is related to jackfruit and buah tarap but the flesh is very starchy and not at all sweet like its cousins. With origins in Papua New Guinea, it is cultivated and eaten in tropical regions all over the world, from Southeast Asia, to the Indian Ocean, to the Caribbean, to Central America, to the Pacific Islands.
In Malaysia breadfruit is called “buah sukun”; in Hawaii it is called “ulu”. I call it “good eats” 🙂