Beef, Chicken or Shrimp Fajitas -

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Beef, Chicken or Shrimp Fajitas

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By Cheri Sicard

Photo: M

Posted July 23rd, 2007

FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)

How to Cook Meat

Servings:	8
Author Notes:	Fajitas originated in Texas as a use for cheap meat, namelyÂ flank steak. Unfortunately, fajitas became so popular that flank steak isn't cheap any more. Of course, you don't have to use steak at all, this recipe works equally well with chicken or even shrimp. Camping Tip: When on a camping trip, a good tip is to marinade the meat in large plastic zipper bags, then freeze. The frozen meat will help to keep cooler chests cold, and should be thawed by the time you are ready to cook.
Ingredients:	3 pounds skirt or flank steak OR 3 pounds boneless skinless chicken breasts OR 3 pounds shrimp, cleaned 2 large yellow onions 2 green bell peppers 1 red bell pepper 2 tablespoons vegetable oil 2 cups grated cheese 1/2 cup cilantro, chopped 3 cups guacamole (recipe links below) OR 3 cups guilt-free guacamole (recipe links below) 1/2 cup cilantro, chopped 2 cups sour cream (optional) Marinade: 1 cup lime juice 1 tablespoon pepper 2 tablespoons garlic, minced Pico de Gallo: 1/2 cup fresh cilantro, chopped 2 green onions, chopped 2 large tomatoes, chopped 1 teaspoon garlic, minced Salsa follow this link for our favorite fresh salsa recipe
Instructions:	Combine marinade ingredients in a large dish. Combine all marinade ingredients and add meat and marinate in the refrigerator for at least 4 hours, preferably overnight for steak or chicken. To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl. Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside. Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sautÃ©' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.