Fajitas

By DigitalChef

Ingredients

• 3 pounds meat, cut into strips (whole for shrimp)
• 1/2 cup lemon juice
• 2 garlic clove, minced (or 2 teaspoon garlic powder)
• 2 teaspoon chili powder
• 2 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Dash hot sauce
• 4 tablespoons olive oil (plus more for cooking the meat)
• 1 medium onion, cut into thin slices
• 1 each red, yellow, and green peppers, cut into strips
• 1-2 lime, juiced for topping
• 8 (8”) tortillas, warmed
• 1 1/2 cups cheddar or other cheese, shredded
• Lettuce and tomato (diced), optional
• Salsa

Preparation

Step 1

Marinate the meat in the lime juice, garlic, seasonings, and olive oil in the refrigerator for 15 minutes (shrimp), 20 minutes (chicken) or 1 hour (skirt steak).

Add light amount of oil to skillet and cook meat until cooked through: shrimp about 2 minutes per side, chicken about 5 minutes per side, and skirt steak about 3 minutes per side for medium-rare (or longer). Add the onions, peppers, and a dash of salt and pepper. Continue to cook for another 3 minutes or until meat is tender. Do not overcook the meat.

Meanwhile, preheat cast iron servers (if using) in a preheated 400° F oven for at least 20 minutes, to get a good sizzle when the fajitas are plated.

Spoon onto tortillas and top with cheese.