Source:

AlbqSue

Serves/Makes:as needed

Ingredients

• For beef fajitas, skirt steak, trimmed of excess fat and pounded to even thickness
• For chicken fajitas, use thigh meat for spicy, or breast meat for mild, skinned and boned
• chili powder
• garlic powder
• oregano
• fresh lime juice
• olive oil
• bell peppers
• scallions and/or yellow onions
• flour tortillas
• toppings as desired - salsa, guacamole, cheese, cilantro, shredded lettuce, etc.

Preparation

• If the skirt steak hasn't been tenderized, take out all your aggressions on it, rather than using chemical tenderizers. Chicken, of course, doesn't need to be tenderized.
• Dust the meat with your proportional choice of chili powder, garlic powder, and oregano. It is not necessary to highly season fajitas.
• Pour 1 part olive oil to 2 parts lime juice into a shallow glass or ceramic dish - add the seasoned meat and turn to moisten well.
• Allow to marinate 20 minutes to 2 hours in fridge.
• Place a liberal amount of bell pepper and onion/scallion pieces (1/2 inch x 1-1/2 inch ) among the meat pieces.
• On a medium-hot BBQ grill (or hibachi) cook meat and veggies until meat is desired doneness and veggies are tender crisp.
• Quickly cut into big-bite size pieces and pop into warm flour tortillas and top (or don't), as desired.

Comments

Lime/BBQ is the mainstay of fajita flavoring. Use seasonings sparingly to determine your taste preferences, then adjust at your whim with these or other spices.