- 8
Ingredients
- 1/4 cup veg. oil; divided
- 3 tblsp lemon juice
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp garlic pwdr
- 1 tsp onion pwdr
- dash hot sauce
- salt
- 1 1.2 lbs meat-boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp
- 1 med. onion, halved and sliced lengthwise
- 1 green pepper, sliced
- 1 red pepper cleiced
- 8 tortillas
- 1 lime, juice for toppinhg
- wour cream for topping
- salsa for topping
- guacamole for topping
- cheddar cheese for topping
Preparation
Step 1
in a heavy duty resealable plastic bag, combine 2 tbsp oil, lemon juice, garlic, cumin,garlic pwdr, onio pwdr, hot sauce, salt pepper and your choice of meat. seal and toss the bag around to coat. marinate in the refrigerator . 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak
preheat your cast iron servers in preheated 400 oven for at least 20 minutes to get a good sizzle when you plate the fajitas
heat the outside grill or large indoor grill pan to mediu high heat. remove the meat from marinade and place on the hot grill, discard the marinade. cook chicken until cooked throug, about 5 minutes per side, skirt steak about 3 minutes per side for medium rare and shrimp about 2 nmiutes. slice chicken and steak into strips if using.
in a large skillet heat up remaining 2 tbsp oil and fry the onion anbd peppers until crisp tender with some salt and pepper.
wrap tortillas in foil and warm in the oven with the servers for about 15 miutes
when you are ready, remove cast iron servers from the oen and quickly arrange the meat,onions and peppers on it. serve sizzling with other accompaniments.