Marinade:
- 1/4 C Lime Juice
- 1/2 C Water
- 3 TBSP Olive Oil
- 5 Cloves (roughly 3 TBSP) Garlic, minced
- 2 1/2 tsp Low-Sodium Soy Sauce
- 1 tsp Salt
- 1/2 tsp Liquid Smoke
- 1/2 tsp Cayenne Pepper (more or less to taste
- 1/2 tsp Pepper
- 3 Sprigs Fresh Cilantro
- 1 Package (3-4 Pieces) Boneless Skinless Chicken Breast, fat trimmed (a lean steak can also be substituted)
In a large plastic storage bag combine all of the ingredients and seal well, making sure to squeeze as much of the air out of the bag as possible. Refrigerate overnight for the best results, but at least 2-3 hours.
Remove the chicken breasts from the bag and discard the marinade. Grill until no longer pink and the juices run clear. Slice into thin strips and serve in flour tortillas with fajita veggies and your choice of cheese, lettuce salsa and sour cream.
Fajita Veggies:
- 1 TBSP Olive Oil
- 1 TBSP Garlic, minced
- 1 tsp Liquid Smoke
- 1 TBSP Lime Juice
- 1 TBSP Mexican Oregano (regular will also do)
- 1 1/2 TBSP Garlic Salt
- Dash of Ground Pepper
- 1/2 tsp Cayenne Pepper, or to taste (optional for an added kick)
- 1/2 tsp Celery Salt
- 3 Sprigs Fresh Cilantro, torn
- 1 Shot Tequila
- 1 Lg. White Onion, sliced into thin strips
- 1 Lg. Green Bell Pepper, sliced into thin strips
- 1 Lg. Red Bell Pepper, sliced into thin strips
Heat the oil and garlic over medium heat in a large skillet until fragrant.
Add the veggies...
Add the remaining ingredients except the cilantro. Allow the veggies to cook down, stirring occasionally. Reduce heat when the peppers are crisp-tender and nearly all of the liquid is evaporated. Add the cilantro, stir and cook one minute more. Serve with the marinated fajita meat.