Summertime 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 tbsp (15 mL) vegetable oil
  • 1 clove garlic, crushed
  • 1 lb (500 g) firm tofu or ground chicken, crumbled
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) salt
  • 6 6-1/2 inch (16 cm) tortillas
  • 2 cups (500 mL) shredded Ontario Greenhouse Lettuce
  • 1/2 cup (125 mL) sour cream


  • 2 cups (500 mL) chopped Ontario Greenhouse Tomatoes
  • 1/2 cup (125 mL) diced Ontario Greenhouse Cucumber
  • 1 tbsp (15 mL) finely chopped green onion
  • 1 tbsp (15 mL) each chopped fresh coriander, fresh lime or lemon juice and vegetable oil
  • 2 cloves garlic, crushed
  • 1 tsp (5 mL) red wine vinegar
  • 1/2 tsp (2 mL) salt
  • Pinch pepper


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.

Nutrients per serving

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