Fajitas | Dinner

Dinner
Fajitas
C ■■■□□ U
Stove

Ingredients:
¼ cup lime juice
3 Tbsp olive oil or vegetable oil - divided
4 cloves garlic - crushed
3 tsp soy sauce - divided
1 tsp salt
½ tsp liquid smoke
½ tsp cayenne pepper
¼ tsp black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbsp water
½ tsp lime juice
1 dash salt
1 dash black pepper
1 large Spanish onion - sliced thin
½ each medium green, red, and yellow bell pepper - seeded, sliced thin

Directions:
Combine ¼ cup lime juice, 2 Tbsp oil, garlic, 2 tsp soy sauce, 1 tsp salt, liquid smoke, cayenne pepper, and ¼ tsp black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight.
Combine water, 1 tsp soy sauce, ½ tsp lime juice, and a dash of salt and pepper; set aside.
Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
Cut meat into thin strips; set aside and keep warm.
In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbsp oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
Toss together meat, onions, and peppers.
Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.
Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

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Fajitas | Dinner

Fajitas

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Dinner
Fajitas	C ■■■□□ U Stove
Ingredients: ¼ cup lime juice 3 Tbsp olive oil or vegetable oil - divided 4 cloves garlic - crushed 3 tsp soy sauce - divided 1 tsp salt ½ tsp liquid smoke ½ tsp cayenne pepper ¼ tsp black pepper 1 lb. boned, skinned chicken breasts OR skirt steak 2 Tbsp water ½ tsp lime juice 1 dash salt 1 dash black pepper 1 large Spanish onion - sliced thin ½ each medium green, red, and yellow bell pepper - seeded, sliced thin Directions: Combine ¼ cup lime juice, 2 Tbsp oil, garlic, 2 tsp soy sauce, 1 tsp salt, liquid smoke, cayenne pepper, and ¼ tsp black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight. Combine water, 1 tsp soy sauce, ½ tsp lime juice, and a dash of salt and pepper; set aside. Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through. Cut meat into thin strips; set aside and keep warm. In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbsp oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers. Toss together meat, onions, and peppers. Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.
Notes: