Monday, May 16, 2011

Mesquite Grilled Vaquero Fajitas

1 Pkg Beef Skirt Steaks
1 Pkg Chicken Breasts
1 Bottle Italian Dressing
Fajita Seasoning
Salt & Pepper
Minced Garlic
Onion Powder
Juice from 3 Limes
1/4 C Tequila
Sliced Onion
Sliced Bell Pepper

Season the steaks and breasts with salt, pepper, fajita seasoning, and onion powder.  Place them in a bag and add the dressing, garlic, lime juice, and tequila. Place meat in the fridge to marinate at least overnight.  Note, you can marinate then freeze them for later if required.  When ready to cook, light the grill and cook over some hot coals until done.

Heat some oil in a skillet and saute the onions and bell pepper until they are tender.

The chicken can be sliced into strips.  When you slice the steak slice it across the grain (perpendicular to the direction of the grain) and at a diagonal angle (meaning your knife will be at a 45 deg angle from the top of the cutting board).  This will ensure that when you bit into the fajita taco you can easily bit off a tender piece and not end up pulling the entire slice of meat out of the taco.  If you are unsure at how to slice it don't over-think it and instead try a few different directions until you end up with a slice that is very easy to bite off and chew.

For fajita tacos, serve with warm tortillas (low carb), sour cream, grilled onion/bell pepper, guacamole, shredded cheese, and salsa.

1 comment:

  1. Love fajitas..we make them a lot during the summer! Simple and delicious!