Today is: 10/14/2025

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Fajitas

Yield: 6 servings

Ingredients:

Marinade:

• 4 tablespoons oil, divided
• 2 tablespoons lime juice
• 1-1/2 teaspoons seasoned salt
• 2 tablespoons Worcestershire sauce
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 (14.25-ounce) can low-salt beef broth

Meat

• 1-1/2 pounds boneless skinless chicken breast
• 1 (1-pound) flank steak
• 1/2 medium sweet red pepper
• 1/2 medium green pepper
• 4 green onions
• 1/2 cup sliced onion
• 6 flour tortillas (8 inches), warmed
• 1/2 cup chopped fresh cilantro
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions:

1. In a large resealable plastic bag, combine marinade; add the meat. Seal and turn to coat; refrigerate for 1-4 hours.
2. Add vegetables and marinade to zip lock bag and let marinade.
3. Grill meat until done.
4. Grill vegetables until crisp-tender.
5. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time.
6. Bring reserved marinade to a boil.
7. Cut steak and chicken diagonally across the grain into thin slices.
8. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
9. Spoon filling down the center of tortillas; fold in half.
10. Serve with cheese, taco sauce, salsa, guacamole and sour cream.