I’m a big fan of fajitas but I’m also a little picky; boring just won’t do! For mine, I like refried black beans, lots of cheese, salsa, and avocado. The meat (whether it be chicken, shrimp or steak) should be marinated and grilled to perfection. I also usually marinate strips of bell pepper and onion and turn them quickly in a hot skillet. You want them to still be a little soft but have a snap when you bite into them.
My marinade recipe is absolutely delicious. It goes well on meat and veggies and mushrooms.
Give it a try for your next culinary trip south of the border.
Mary’s Fajita Marinade
1/2 cup olive oil
1/4 cup balsamic vinegar (I used Mission Fig this time)
1/3 cup lime juice, fresh is best
1/3 cup finely chopped onion
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
3 cloves garlic, minced
Combine all the ingredients into a zip top bag and mash together to mix. Dump in shrimp, veggies, mushrooms, chicken or steak. Marinade in the refrigerator for at least one hour and up to six.
I used venison steak this time (about 1.7lb). Isn’t it pretty?