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:

Continue to:

Other Recipes:

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.

Fajitas | Dinner

Fajitas

Other Recipes:

About the Author

Best Selling Cookbooks:

Tags

		Free Books / Cooking / The Kitchen Bitch Cookbook /







		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: