Fajitas
1 1/2 pounds meat - beef (skirt, sirloin, flap) or boneless chicken breast
Marinade:
2 T fresh lime juice
2 T olive oil
1 tsp worcestershire or soy sauce
1 garlic clove, minced
1 T chili powder
1/2 tsp cumin
1/4 tsp sugar
1/4 tsp salt
few grinds fresh black pepper
opt: red pepper flakes to taste
2 medium onions, halved and thinly sliced
1 green pepper, thinly sliced
1 red pepper
salt to taste
1 T olive oil for sauteeing
10 tortillas, warmed
Toppings:
guacamole
salsa
shredded cheddar or montery jack cheese
sour cream
shredded lettuce, diced tomatoes and onions
Marinate choice of meat in ziplock bag in refrigerator 4 hours or overnight.
Cook meat in skillet or grill (Beef: 2-3 minutes per side, Chicken: 4-5 minutes per side). Remove from heat and let rest 5 minutes.
Heat oil in skillet, add peppers and onions, season with salt. Saute until crisp tender.
Slice meat against grain.
Arrange meat, peppers and onions on warmed tortillas followed by desired toppings. Roll up as desired.
4 servings.