Photo courtesy of Anokarina
Let’s face it. Fajitas are just good eating any time of the year. Mix in some family and friends for a Holiday – and what you have is a very inexpensive way to throw a holiday party and it cost you very little out of your own pocket.
Think about it. If you are the host you can assign virtually every component of the dish out to relatives. This is the greatest cook and assemble dish known to man! Ok, I might be very hungry when I wrote this post – I am guilty.
All you need is a great marinade. This marinade works perfect on both veggies and proteins. Give this quick and easy marinade a try at your next Fajita Jam!
Fajita Marinade Recipe
||24 hours, 5 minutes|
||24 hours, 30 minutes|
- 1/2 cup italian salad dressing
- 1/2 cup salsa
- 1 teaspoon lime peel (finely shredded)
- 2 Tablespoons lime juice
- 1 tablespoon cilantro (fresh)
- 1/4 teaspoon hot pepper sauce
- 2 Lbs skirt steak or chicken thighs
The marinade mixture makes about 1 cup of marinade. This is also a great marinade for vegetable fajitas using portabella mushrooms. Just reduce marinade time to 30 minutes.
|In a small bowl whisk salad dressing, salsa, lime peel, lime juice and chopped cilantro with the hot sauce until well combined. |
|Place protein in a large plastic zip-type bag and pour marinade mixture and coat completely. Seal removing all the air and place in refrigerator for 4 hours for chicken and overnight for beef. |
|Turn, 1/2 during the marinating time. Drain and reserve the marinade. |
|Grill your beef or chicken to the desired doneness. Brush with the marinade occasionally with the marinade up to the last 5 minutes of grilling. Slice the beef or chicken for fajita filling. |