We made enough dinner to feed a small army tonight. Dinner was ready to eat at 9:00 pm. TONS of food at 9 on a Sunday. We will be eating fajitas all week long!
It was one of the best meals we've made in a while. I would highly recommend that you make it this week. Or you could just come over and eat the pounds of fajita meat and veggies that we have left! Either way, fajitas should be in your near future.
for the marinade
~2 tbsp olive oil
3 tbsp brown sugar
1/2 tsp salt
5 garlic cloves, minced
1 tbsp oregano
1 tbsp chili powder
2 chicken breasts
Around 1 pound fajita steak
1 red pepper
1 green bell pepper
1 yellow pepper
1 small onion
Lettuce, tomato, avocado, cheese, refried beans, and salsa for topping
How to do:
Mix the juices from the oranges and limes with the other marinade ingredients. Pour over the meats and refrigerate for up to 4 hours.
Slice up the peppers and onion. Heat some olive oil up in a skillet and add the veggies. Cook until softened.
Dice the tomatoes, chop the lettuce, dice the avocado, and shred the cheeses. (see note for an avocado tip.)
In a skillet, cook the meat.
Recipe adapted from the lovely Giada.
This meal really awakens your senses, the colors and the smells were both amazing! Check out these photos!
Toppings. We clearly love cheese.
Can you see that steam!? I like my fajita veggies HOTT!
A feast fit for two.
Washed it all down with a water with lime. Tequila sounded good but it was Sunday and I had my fair share of margaritas y cervezas this weekend.
Note: To slice avocados cut the avocado in half and remove the seed. Leaving the avocado in the peel, cut the slices and remove them one by one from the peeling. Smooth as pie! Or something like that!