Springtime Fajitas

Take a quick trip to Mexico with this fajita using either tofu or ground chicken as the base filling. A zesty tomato cucumber salsa complements the delicate cumin-scented filling.

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Servings: 4

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1 tablespoon
vegetable oil
1 clove
garlic (crushed )
1 pound
firm tofu or ground chicken (crumbled)
1 teaspoon
ground cumin
1⁄2 teaspoon
tortillas (6-1/2 inch)
2 cups
Ontario greenhouse lettuce (shredded)
1⁄2 can
sour cream
2 cups
Ontario Greenhouse Tomatoes (chopped)
1⁄2 cup
Ontario Greenhouse Cucumber (diced)
1 tablespoon
green onion (finely chopped)
1 tablespoon
coriander (fresh, chopped)
1 tablespoon
lime or lemon juice (fresh)
1 tablespoon
vegetable oil
2 cloves
garlic (crushed)


In skillet, heat oil over medium-high heat. Add garlic and crumbled tofu; stir-fry until moisture has evaporated. Stir in cumin and salt. Wrap tortillas in foil and warm in 350°F (180°C) oven while preparing salsa.


In mixing bowl, stir together tomatoes, cucumber, onion, coriander, lime juice, vegetable oil, garlic, vinegar, salt and pepper; spoon into serving bowl. Put lettuce and sour cream in separate serving bowls. Spoon equal quantity of filling onto each tortilla and let each person dress his or her own with lettuce, sour cream and salsa.

Nutritional information

  • Protein: 24.5 grams
  • Fat: 22.0 grams
  • Carbohydrates: 21.5 grams
  • Calories: 382