Fajita in Spanish means "sash". It referred to skirt steak that was often used.
This fajita recipe is very quick, easy and inexpensive to make. You can even make this with chicken, shrimp or portabella mushrooms.
1 8- 10 oz steak (New York strip or Rib Eye)
1 large onion (sliced)
1- 2 T oil (olive or canola)
1 large bell pepper (sliced)
1 lime (zested and juiced)
1/4 tsp pepper
1/8 tsp salt (optional)
1 clove garlic (crushed and diced)
2 T Worcestershire sauce
6 flour tortillas
1- 1 1/2 c shredded lettuce
1- 1 1/2 c cup chopped tomatoes
1 c sour cream
1 cup re fried beans
1 c guacamole (I use prepared)
1-1 1/2 c salsa
1 1/2c shredded cheese
Cut meat (mushrooms) into strips and put into container. If using shrimp remove tails.
In small mixing bowl combine lime zest, lime juice, Worcestershire Sauce, garlic, salt, pepper, red pepper flakes. Pour over meat to marinate for several hours or overnight.
Heat skillet or grill pan on medium high heat. Add oil.
Add meat and cook for 6 -10 minutes. Add onions and peppers. Cook for another 3-4 minutes or until done. For shrimp fajitas: cook shrimp for 3 minutes. Add pepper and onions, cook for another 3-4 minutes. For vegetarian: cook mushrooms, onions, peppers together for 4-5 minutes.
Transfer meat onions and pepper to serving dish.
Heat tortillas in microwave for 30-40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.
To assemble fajitas: smear a spoonful of refried beans on a tortilla. Add some of the meat pepper and onions. Top with your favorite fixings. Roll to secure filling and enjoy.
Serves 2: 3 fajitas each.