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- 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
- fresh lime juice
- olive oil
- bell peppers
- scallions and/or yellow onions
- flour tortillas
- toppings as desired - salsa, guacamole, cheese, cilantro, shredded lettuce, etc.
- 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.
- 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.
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