Fabulous Lime Fajita Marinade Food

BEEF FAJITA MARINADE

Steps:

• Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

FAJITA MARINADE I

Steps:

• In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
• Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

CITRUS-MARINATED BEEF FAJITAS

Steps:

• For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
• For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
• Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
• Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
• Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
• For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
• In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
• In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
• In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
• Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

GARLIC-LIME FLANK STEAK FAJITAS

Steps:

• Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
• In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
• Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
• Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
• Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

SKIRT STEAK FAJITAS WITH LIME AND BLACK PEPPER

Steps:

• Prepare grill for cooking.
• Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill onions, turning occasionally, until tender, 16 to 20 minutes. Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt.
• While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes.
• Pat steak dry, then rub with pepper. Grill steak on lightly oiled grill rack, turning once, 6 to 10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices.
• While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro, and salsa all wrapped in tortillas.

FABULOUS LIME FAJITA MARINADE

Steps:

• Place all ingredients in a blender or food processor and blend until smooth.
• Reserve about 1-2 tablespoons marinade for the vegetables and the remainder for the steak. Place steak and vegetables in separate ziploc bags. Add the amount of marinade to each bag as suggested, then seal and massage until evely coated. An hour of marinate time is sufficient for the vegetables, longer for the steak, if desired. Remove meat from marinade and lightly wipe away the excess.
• Grill on high heat about until done. Allow to rest for about 5-10 minutes.
• To serve, place grilled meat and vegetables on wamed tortillas and top with cheese and avocado.

CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS

Steps:

• MARINATE CHICKEN FOR 30 MINUTES.
• Mix lime juice and minced garlic in 2-quart Ziploc bag.
• Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
• STIRFRY.
• Heat olive oil in heavy frying pan over medium-high heat.
• Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
• Remove chicken to plate and keep warm.
• Drain excess liquid from skillet, if necessary.
• Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
• Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
• Add chicken back to frying pan and stirfry 1-2 minutes.
• ASSEMBLE BURRITOS.
• Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
• Fold bottom of tortilla and roll up sides.
• Serve with salsa, if desired.
• Serves 2 hearty appetites, or 4 dainty portions.

STEAK FAJITAS WITH FRESH LIME

Steps:

• Warm flour or corn tortillas Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
• Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.