Steak or Chicken Fajitas

(picture borrowed from ourbestbites.com)

This recipes comes from one of my favorite food blogs ourbestbites.com. I've made it twice and the hubs has raved both times. He said if he closed his eyes he felt like he was eating fajitas at a good restaurant. I think it's especially delicious because you marinade the meat (I used chicken) and vegetables beforehand and then grill them all which adds a lot of yummy flavor. If you are a fan of Mexican food, I would definitely give this recipe a try!

Chicken or Steak Fajitas

Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.

1 lb boneless skinless chicken breasts, chicken thighs, or steak
2-3 bell peppers, stem and membranes removed and peppers quartered
1 large onion (any color/variety) sliced into 1/2″ slices
Marinade:
1/4 C fresh lime juice
1/3 C water
2 T vegetable oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
1-2 t liquid smoke*
1 t salt
1/2 t chili powder, or chipotle chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder

*If you’re not familiar with liquid smoke, you can find it near the bbq sauces. Don’t make this without it! It’s definitely one of the key components. It makes things yummy and smoky and super flavorful. And if you’re wondering, it actually is real smoke in liquid form. Interesting, eh?

Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill (my preference), indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.

Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:

Flour Tortillas
Black Beans
Lime-Cilantro Rice
Pico de Gallo
Salsa
Diced avocado
Guacamole
Sour Cream (sorry, we just buy that one!)