Fajitas

Recipe from Food.com, courtesy of Paula Deen

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INGREDIENTS

1 medium onion, halved and sliced lengthwise

1 green bell pepper, sliced 🫑

1 red bell pepper, sliced

8 (8 inch) flour tortillas

1 lime, juiced, for topping

½ cup sour cream, for topping

salsa, for topping

½ cup guacamole, for topping 🥑

1 cup cheddar cheese, shredded, for topping 🧀

¼ cup vegetable oil, divided

3 tbsp lime juice

3 garlic clove, minced 🧄

1½ tsp ground cumin

1½ tsp garlic powder

1½ tsp onion powder

1–5 dashes hot sauce

salt 🧂

fresh ground black pepper

1½ lbs meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp) 🐓🐄🍤

DIRECTIONS

• In a heavy duty resealable plastic bag, combine 3 tablespoons of vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.

• Seal in bag and marinate in refrigerator.

  • 15 minutes for shrimp

  • 20 minutes for chicken

  • 1 hour for skirt steak

• Preheat oven to 400°. Heat your cast iron pan or grill in oven for at least 20 minutes.

• Heat outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place on hot grill, discard marinade.

• Cook meat

  • ~2 minutes for shrimp

  • ~5 minutes per side until cooked through for chicken

  • ~3 minutes per side for skirt steak (medium-rare). Adjust time as desired.

• If using chicken or steak, slice into strips.

• In large skillet heat remaining 2 tablespoons vegetable oil and fry onions and bell peppers until crisp-tender with some salt and pepper.

• Wrap tortillas in foil and warm in oven for 15 minutes (do not remove cast iron servers).

SERVE meat, onions, and peppers on cast iron servers or heated plates. Plate with warm tortillas and other accompaniments.