Wednesday, May 21, 2014

Margarita Chicken and Steak Fajitas

Memorial Day is almost upon us and that means grilling out. I cannot recommend these margarita fajitas enough. I was looking through pages and pages of fajita marinade recipes and each one called for lime juice. Well, the only lime juice I had in the house was a bottle of margaritas. Used that in place of the lime juice, combined a bunch of the recipes, and I came up with this. So good. I already want to make it again.

2 boneless, skinless chicken breasts, cut into strips
1 medium steak
1/4 cup margarita or margarita mix
2 tablespoon olive oil
2 tablespoons soy sauce
4 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon black pepper


Fajita fixings such as bell peppers, onions, cheese, etc.

In a medium bowl, whisk together margarita, olive oil, soy sauce, garlic, cayenne, cumin, coriander, and black pepper. Divide marinade between two bowls or two large Ziploc bags. Add chicken strips to one bowl and the steak to the other. Cover and place in the fridge; marinate for at least 3 hours (Honestly, you want to marinate overnight. 3 hours gives you just a hint of the marinade compared to marinating it overnight).

Grill meats until cooked. (I made mine on the George Foreman grill). Cut the steak into strips. Make fajitas using your favorite fixing--onions, bell peppers, cheese, salsa, hot sauce, guacamole.

I didn't have any peppers on hand, but I made my chicken fajitas with caramelized onions, cheese, salsa, and hot sauce. Eric made his steak fajitas with cheese, salsa, and hot sauce.



More Chicken Recipes:
Chicken Enchiladas with Fire-Roasted Tomatoes
Chile and Tomato Shredded Chicken with Cheese Sauce
Corn and Black Bean Skillet Chicken 
Jalapeno Popper Chicken
Lime Mustard Chicken

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