Gold Medal Sizzling Fajitas
Shelly
ingredients
- 1/4 c. vegetable oil, divided
- 3 Tbsp. lemon juice
- 1 garlic clove, minced
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Dash hot sauce
- Salt
- Freshly ground black pepper
- 1 1/2 lbs. boneless, skinless chicken breast or skirt steak
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- flour tortillas
- Sour cream
- Salsa
- Guacamole
- Cheddar cheese
directions
- 1
In a heavy duty resealable plastic bag, combine 2 Tbsp. of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator.
- 2
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
- 3
Cook chicken or steak to desired doneness. Slice the chicken and steak into strips.
- 4
In a large skillet heat up the remaining 2 Tbsp. vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
- 5
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
notes
marinate for 20 minutes for chicken and 1 hour for skirt steak
Source: Shelly
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