Taste Buds Express Fajita Tacos

Published On: Apr 21 2014 09:23:18 AM EDT

“FAJITA TACOS”
SERVE ON FLOUR OR CORN TORTILLAS WITH YOUR FAVORITE RICE, BEANS, MEXICAN CORN, GUACAMOLE, SALSA AND CHIPS
STEAK MARINADE : (MARINATE OVER NIGHT, GRILL OVER HOT FLAME -MEDIUM5-7 MIN.
SLICE AGAINST THE GRAIN)
4 CLOVES OF CHOPPED GARLIC
JUICE AND ZEST OF 2 ORANGES
8 OZ PINEAPPLE JUICE
3 OZ WORCESTERSHIRE
1/4 FRESH LIME JUICE
1-1/2 TEASPOONS OF CUMIN
2 TABLESPOONS OF OLIVE OIL
2 POUNDS SKIRT OR FLACK STEAK
CHICKEN MARINADE: (MARINATE OVER NIGHT GRILL TILL JUICES RUN CLEAR THEN SLICE
JUICE AND ZEST OF 3 LEMONS
LEMON PEPPER SEASONING, (USE IN MARINADE AND AS A SPRINKLE AFTER YOU SLICE)
2 TABLES SPOONS OF OLIVE OIL
2 TABLESPOONS OF SUGAR
2 POUNDS OF BONELESS CHICKEN THIGHS
SAUTÉED ONION AND PEPPERS (HAVE READY AHEAD OF TIME TO TOP YOUR FRESH TACOS)
SLICE ONION AND PEPPERS IN TO STRIPS, SAUTEE WITH OLIVE OIL, CHOPPED GARLIC, SALT AND
SUGAR SLOWLY TILL AL DENTE

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