Tex-Mex Fajitas

I love dinners that you and your guests have to build yourself.  It is fun adding your own flavors to your meal.  I made fresh guacamole, and fresh salsa as a condiment.  I marinated both chicken and flank steak for this recipe so my guests had a choice.  I also sauteed onion slices and red pepper strips.

This recipe was taken from The Best of Bridge – The Best of the Best and more.

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2 lbs flank steak (1 lb serves 3 people) or 3 chicken breasts, skinned, boned and halved

Fajita Marinade
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup red wine vinegar (eliminate for chicken)
1/3 cup chopped onion
1 tsp sugar
1 tsp oregano
Salt and pepper to taste
1/4 tsp cumin
2 garlic cloves, minced
6 large flour tortillas

Toppings
Onion slices, sauteed
Green and red pepper strips, sauteed
Shredded lettuce
Guacamole, sour cream and salsa

1. Combine marinade ingredients in shallow casserole. Score both sides of steak. Add meat. Cover and refrigerate several hours. Remove from marinade and BBQ. Slice in thin strips across the grain. Wrap in warm tortillas with onions and peppers and any or all of the other toppings.
SERVES 6

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2 thoughts on “Tex-Mex Fajitas

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