Fajitas
A dish where + 1/2 tsp lime juice and garlic do the work. On the table in about 15 minutes.
contains meat
Ingredients
US
Metric
- 60 ml + 1/2 tsp Lime Juice (divided)
- 44 ml Olive Oil (divided)
- 4 cloves Garlic, crushed
- 15 ml Soy Sauce (divided)
- 5 ml Salt
- 2 ml Liquid Smoke
- 2 ml Cayenne Pepper
- 1 ml Black Pepper
- 455 g Chicken Breasts or Skirt Steak (bones/skin removed)
- 30 ml Water
- 1 large Spanish Onion, thinly sliced
- 1/2 each Green, Red, and Yellow Bell Pepper, thinly sliced
Steps
- Combine 1/950 ml lime juice, 2 Tbsp of the oil, garlic, 10 ml soy sauce, the salt, liquid smoke, cayenne pepper, and black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
- Combine water, remaining soy sauce and lime juice, and a dash of salt and pepper - set aside.
- Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
- Cut meat into thin strips - set aside and keep warm.
- In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and pour reserved liquid mixture over onions and peppers.
- Toss together meat, onions, and peppers.
- Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.
Nutrition (estimated, per serving)
| Calories | 360 |
|---|---|
| Protein | 22.3 g |
| Fat | 27.3 g |
| Carbs | 6.3 g |
| Fiber | 0.9 g |
| Sodium | 923 mg |
Source
based.cooking (community recipes, public domain) — unlicense