Fajitas
Served with warm tortillas.
Ingredients for 2
- ⅛ cup + 1/2 tsp Lime Juice, divided
- 1 ½ tbsp Olive Oil, divided
- 2 cloves Garlic, crushed
- 1 ½ tsp Soy Sauce, divided
- ½ tsp Salt
- ¼ tsp Liquid Smoke
- ¼ tsp Cayenne Pepper
- ⅛ tsp Black Pepper
- ½ lb Chicken Breasts or Skirt Steak, bones/skin removed
- 1 tbsp Water
- ½ large yellow onion, thinly sliced
- ¼ each Green, Red, and Yellow Bell Pepper, thinly sliced
Side: Warm tortillas
- 4 flour tortillas
Instructions
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Combine 1/4 cup lime juice, 2 Tbsp of the oil, garlic, 2 tsp soy sauce, the salt, liquid smoke, cayenne pepper, and black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
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Combine water, remaining soy sauce and lime juice, and a dash of salt and pepper - set aside.
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Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
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Cut meat into thin strips - set aside and keep warm.
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In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and pour reserved liquid mixture over onions and peppers.
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Warm the tortillas in a dry skillet for 30 seconds per side, and keep them wrapped in a towel until serving.
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Toss together meat, onions, and peppers.
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Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.