Fajitas

Cabin weekend - WOOT WOOT!!!  We had the Anderson's up to Dam Lake and this was the most perfect meal to make after a full day of ice golfing / fishing!!  We made up both steak and chicken - and did up all the sides ourselves!   This was WAY better than Chipotle....yeah I just said that!!  It was so DELICIOUS!!  ahhhh SO GOOD!!

Makes about 4-6 servings

Ingredients:

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2″ slices

Tortillas

Sour cream

Shredded Cheese

Lime-Cilantro Rice with Pineapple

Black Beans

Pico de Gallo
Quac

Marinade:

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

2 cloves garlic, pressed or finely minced

3 teaspoons vinegar

2 teaspoons soy sauce

1-2 teaspoons liquid smoke

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

Place meat in a zip-top bag or shallow dish.  Place vegetables in another.  In a medium bowl, combine all marinade ingredients and whisk well.  Reserve 3-4 Tablespoons of marinade for later use.  With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat.


Marinate for 4-6 hours and up to overnight.


Preheat bbq grill (my preference), indoor grill pan, or large skillet.  If you’re using a grill, place everything on at the same time.  If using a skillet, slice peppers and onions first.  Cook chicken for a few minutes on each side until cooked through and remove from pan.  Cover with foil to keep warm.  Add vegetables and cook until crisp tender.


Remove vegetables from cooking surface and slice.  Slice meat.  Toss with reserved marinade and serve.