Canyon Ranch Fajitas
Kelly
ingredients
- Marinade:
- 2 Tab tamari sauce
- 1/4 tsp minced ginger root
- 1/4 tsp minced garlic
- 2 Tab olive oil
- 1/3 cup finely chopped cilantro
- Pinch of chili powder
- 3 Tab beer
- 1/2 tsp Tabasco Sauce
- 1/2 orange, thinly sliced
- 1/2 lemon, thinly sliced
- 1/2 lime, thinly sliced
- 1 Tab parsley
- For Fajitas:
- 4 boneless, skinless chicken breasts OR 1 pound top sirloin
- 1 cup red and yellow bell peppers, sliced
- 1 cup onion, sliced
- 4 whole-wheat flour tortillas
- 1/2 cup guacamole
- 1/2 cup salsa
- 1/2 cup fat-free sour cream
directions
- 1
Combine marinade ingredients in a shallow glass baking dish and mix well.
- 2
Cover breasts with marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
- 3
Remove breasts from marinade and grill about 5 minutes per side.
- 4
While chicken is grilling, lightly spray a medium sauté pan with nonstick vegetable coating. Over medium heat, sauté bell peppers and onions until just tender.
- 5
Cut cooked chicken into strips and serve with tortillas, peppers, onions and 2 Tab each of guacamole, sals and sour cream
notes
Use with either chicken or steak
Source: Canyon Ranch
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