Serve grated cheese, sour cream, guacamole and salsa with the fajitas. Begin
with Margaritas, and finish with coffee ice cream drizzled with Kahlúa.
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
2 teaspoons minced jalapeño chili
1 teaspoon grated lime peel
8 to 10 ounces skirt steak, cut crosswise into 1-inch-wide strips
6 large green onions, trimmed to 8-inch length
8 1-inch squares green bell pepper
4 6- to 7-inch-diameter flour tortillas
Prepare barbecue (medium-high heat). Whisk first 5 ingredients in 8x8x2-inch
glass baking dish to blend. Add beef and green onions; stir to coat. Let stand
10 minutes. Thread beef onto 2 long metal skewers. Thread green onions and bell
pepper squares onto 2 long metal skewers. Sprinkle with salt and pepper.
Grill beef and vegetables until beef is cooked to desired doneness and
vegetables are slightly charred and almost tender, turning often, about 8
minutes. Meanwhile, grill tortillas until warm and beginning to brown in spots,
about 1 minute per side. Using fork, push beef and vegetables off skewers onto
work surface; chop coarsely. Place 2 tortillas on each plate. Divide filling
among tortillas; roll up and serve.
Makes 2 servings; can be doubled.
Main Course Recipes