FABULOUS FAJITAS
This recipe is based on wonderful fajitas served at a small authentic Tex-Mex restaurant near where I used to live. I have used this with both chicken and steak, flank steak or skirt steak, and it works great. I also mix a batch of the dry spices together and use a tablespoon or so when I make fajitas. The red onions, while not traditional, add a nice color to the fajitaas, but sweet yellow onions are more traditional. Note that the preparation time listed includes time to marinate.
Provided by UrbanYogaMommy
Categories Chicken
Time 1h15m
Yield 8 fajitas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken or steak into 3/4" strips. Place in a bowl or recloseable bag with lime juice, farlic, cumin, coriander, cayenne pepper, chili powder, salt, and pepper. Toss to coat. Allow to marinate in refrigerator for 1 hour for chicken, 1-1/2 to 2 hours or more for flank or skirt steak.
- Heat grill or pan to high. Brush grill lightly with oil or coat bottom of pan lightly with oil.
- Put chicken or steak on grill or in pan and cook until no longer pink.
- Add vegetables, cooking until just tender and onions and peppers begin to caramelize.
- Serve immediately on tortillas with salsa and sour cream to garnish.
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