Cut up fajita meat in small strips. Marinate in fajita marinade mixture.
Brown meat in skillet, adding onion, pepper, garlic and comino.
Cook to desired consistency.
Serve on tortillas with garnishes of choice (salsa, lettuce, tomatoes, etc.).
Combine chicken strips and fajita marinade in a large bowl. Let
This recipe works best on a grill
For BEEF Fajita marinade:.
Combine all ingredients and mix well. Pour marinade over
Sprinkle both sides of the skirt steak with ample amounts of seasoning salt and black pepper. Add the oil, soy sauce, Worcestershire sauce, lemon juice and minced garlic to a large ziploc bag. Close the bag and shake to thoroughly mix all the ingredients. Add the skirt steak to the bag of marinade. Let meat marinate 8 hours or overnight. Remove meat from marinade and allow excess marinade to drain off the meat. Grill meat over medium coals until it reaches desired doneness. Serve with tortillas and appropriate condiments.
trips of turkey.
Mix fajita marinade (usually with vinegar, oil and
Combine marinade with other ingredients and beat.
Preheat skillet at medium-high heat.
Place fish and marinade in skillet. Saute about 5 minutes (or according to your desire).
Cut steak into thin strips.
Marinate in fajita marinade for 1 hour.
Saute peppers and onion in oil or margarine until soft. Add a little marinade to the vegetables as they cook.
Cook meat until done.
Heat tortillas and keep warm.
Prepare fajita marinade according to package directions.
Cut up chicken and marinate for 15 minutes.
Cook bacon and drain grease.
Drain chicken, discard marinade.
Saute chicken, cook completely.
Spread ranch dressing over pizza crust.
Sprinkle 1 c. cheese over dressing.
Top with chicken and crumbled bacon. Sprinkle remaining
cheese on top.
Bake 10 - 15 minutes at 450.
Slice chicken into strips.
Marinate in Fajita Marinade about 1 hour.
Saute chicken and onion in oil until onions are tender. Add peppers and cook about 3 minutes or until chicken is thoroughly cooked.
Slit top of potato, squeeze to fluff, spoon mixture over.
Serve with cheese and sour cream.
Cover steaks in fajita marinade the night before; cover container.
Combine all marinade ingredients in large resealable plastic
Butterfly pork lengthwise, being careful not to cut all the way through; press open to flatten.
Place pork in large plastic food storage bag; pour in Kikkoman Quick& Easy Marinade.
Press air out of bag; close top securely.
Turn bag over several times to coat pork well.
Marinate 20 minutes, turning over once.
Grill 4 to 5 inches from hot coals 8 minutes.
Turn pork over; brush with additional marinade.
Cook 7 to 8 minutes longer or until just done.
(Do not overcook).
tir in 3 tablespoons of fajita seasoning (recipe below), 1/4 cup
r>8
hours in Fajita Marinade (see recipe).
Char-broil
In a medium large Teflon frypan, brown meat in very tiny amount of oil (or spray pan with Pam).
Add onion and saute until soft. Add bell pepper; stir a minute and then add entire can tomatoes. Break tomatoes into small pieces.
Add fajita seasoning.
Stir occasionally over medium heat until tomato juice has cooked down and mixture is a thick gravylike consistency.
Serves approximately 4.
hicken and sprinkle chicken with fajita seasoning and saute 8 minutes
up or bowl, combine the fajita seasoning and the olive oil
Put marinade ingredients and steak in a
op bag, add the drained Quick Pickles and flour and shake