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