Week 44: Fajita Marinade

wFajitas are part of our regular meal rotation - especially in the summer. I usually wing the marinade or use something pre-mixed. The results are inconsistent and salty. That's what led me to this recipe.

Taken from Paula Deen for Foodnetwork

Marinade prep time: 5 minutes
Marinating time: 10 minutes for shrimp, 20 minutes for chicken, 1 hour for steak
Additional prep and cook: 30 minutes


Marinade: (for 1 1/2 lb chicken, beef, or pork)
2 Tbsp vegetable oil
3 Tbsp lemon juice
1 tsp cumin
1 clove garlic, minced
1 tsp garlic powder
1 tsp onion powder
Dash of hot sauce
Salt and black pepper, to taste


Vegetables:
1 medium onion, sliced
2 zucchinis, sliced julienne
1 yellow bell pepper, sliced julienne
1 green bell pepper, sliced julienne
1 red bell pepper, sliced julienne


For serving:
Guacamole
Salsa
Flour tortillas (8-inch)
Sour Cream
Cheddar cheese, shredded

In a large Ziploc bag, combine vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper, and meat. Seal and toss the bag around to coat. Marinate in the refrigerator.

Heat the grill or a grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

Meanwhile, heat a large skillet. Fry the onions. Add bell peppers and zucchini. Cook until crisp-tender. Add salt and pepper to taste.

Serve meat and vegetables immediately on warm tortillas. Garnish with salsa, guacamole, sour cream, and shredded cheese.

My Notes:
Will make again.