Like I was saying, we ate good this weekend. Friday night we ate Louisiana Pan Roast at Turtleheads, which I highly recommend as well as the grilled oysters.
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Saturday, after some glorious sleeping in and a good workout I spent a while researching new fajita and margarita recipes. I wanted to make the fajitas that I posted here a few months ago and Breeze wanted to try something new so . . .
Drumroll, please . . .
Here is the winner.
Steak & Chicken Fajitas with Pico adapted from TastyKitchen
Chicken- fajita sliced from the grocery store
Steak- about one pound of tips cut into strips1 Red bell pepper
1 Green bell pepper
1 Yellow onion
3 Jalapeno peppers
3-4 Roma tomatoes
6 Tbs Vegetable oil
2-3 Limes
2 Tbs Soy sauce
1 Tbs Worcestershire
1/2 c. Chopped cilantro
2 Cloves minced garlic
Shredded cheese
Shredded romaine lettuce
Tortillas
Greek yogurt with fresh lime juice mixed in
Prep (~35 min.):
Make the pico. Finely chop tomatoes, half of the onion, jalapeno peppers, and cilantro. Place in a bowl and squeeze fresh lime juice over the vegetables and stir. Refrigerate until ready to use.
Make the marinade. Whisk together vegetable oil, juice of one lime, soy sauce, Worcestershire, cilantro, and garlic. Pour marinade over chicken and steak. Refrigerate for a few hours.
Slice peppers and half of onion.
Cook (10-15 min):
Pour meat with juice into a skillet. Heat between medium to medium-high until cooked through.
Pour a little bit of olive oil into a skillet. Add peppers and onion. Heat on medium until veggies are cooked through but not soggy.
We ate our fajitas as fajita tacos. I layered veggies, combination of meat, cheese, pico, and lots of lettuce.
Margaritas adapted from Sandra Lee
Makes about 4 servings.
3 Trader Jose Light beers
1 can Lemonade concentrate
1/2 - 3/4 cup Tequila
Mix together and enjjjjoy.
We are eating leftover fajtas tonight, we're all pretty tired after Dyl's bath today.
