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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.


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