Fajitas

• For beef fajitas, skirt steak, trimmed of excess fat and pounded to even thickness
• For chicken fajitas, use thigh meat for spicy, or breast meat for mild, skinned and boned
• chili powder
• garlic powder
• oregano
• fresh lime juice
• olive oil
• bell peppers
• scallions and/or yellow onions
• flour tortillas
• toppings as desired - salsa, guacamole, cheese, cilantro, shredded lettuce, etc.

1. If the skirt steak hasn't been tenderized, take out all your aggressions on it, rather than using chemical tenderizers.
2. Chicken, of course, doesn't need to be tenderized.
3. Dust the meat with your proportional choice of chili powder, garlic powder, and oregano.
4. It is not necessary to highly season fajitas.
5. Pour 1 part olive oil to 2 parts lime juice into a shallow glass or ceramic dish - add the seasoned meat and turn to moisten well.
6. Allow to marinate 20 minutes to 2 hours in fridge.
7. Place a liberal amount of bell pepper and onion/scallion pieces (1/2 inch x 1-1/2 inch ) among the meat pieces.
8. On a medium-hot BBQ grill (or hibachi) cook meat and veggies until meat is desired doneness and veggies are tender crisp.
9. Quickly cut into big-bite size pieces and pop into warm flour tortillas and top (or don't), as desired.

chicken fajitas, chili powder, garlic, oregano, lime juice, olive oil, bell peppers, scallions, flour tortillas, toppings

Taken from online-cookbook.com/goto/cook/rpage/0002A5 (may not work)