1/4 cup fresh lime juice
1/3 cup water
2 Tablespoons vegetable oil
1 large clove garlic, pressed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
dash onion powder
Meat and Vegetables for filling those fajitas:
2 boneless, skinless chicken breast halves OR 1 pound sirloin or flank steak OR a combination of both chicken and beef
1 spanish onion, sliced
Bell peppers, various colors, seeded and sliced
1 Tablespoon vegetable oil
1 teaspoon soy sauce
2 Tablespoons water
1/2 teaspoon lime juice
dash ground black pepper
On the Side:
1/2 cup pico de gallo (see mom's recipe)
1/2 cup grated cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1 cup shredded lettuce'6 to 8 six-inch flour tortillas
Combine all ingredients for the marinade in a mason jar and shake well. Pour over meat in gallon sized baggie, lay in rectangular pan in case of leaks, refrigerate for 2 hours. Less time will work, but 2 hours is better. Remove from refrigerator and let come to room temperature for about 15-20 minutes before cooking.
Preheat a bbq, grill pan or cast iron skillet to high heat. You want this baby smokin' hot.
Preheat another (cast iron preferable) skillet over medium/high heat; saute onion slices and peppers in oil for about 5 minutes. Combine soy sauce, water, and lime juice and add to skillet. Add black pepper and continue to saute until the onions are translucent and dark on the edges. Salt to taste.
While the vegetables are sauteing, grill meat 4-5 minutes per side or until done to your likeness. Place on cutting board to *rest before slicing in thin strips. (*important - do not skip this step!)
Heat a cast iron griddle - I know, not everyone owns a bunch of cast iron. If you don't, just use any skillet to warm the tortillas.
Serve hot, fill warm tortilla with meat and veggies, and your choice of sides. Try refried beans slathered with melted cheese, and my favorite Spanish rice on the side and enjoy!! A margarita might make this taste even better :-) Oh, and there's always the tomalitos!