STEAK FAJITAS

STEAK FAJITAS

1 flank steak, about 1 to 1 1/2 lb.
1/4 c. lime juice
1/4 c. olive oil
2 cloves garlic, crushed
1 tbsp. vegetable oil
4 flour tortillas (10 inch size), warmed
4 oz. pkg. shredded cheddar cheese
1 c. shredded lettuce
1 tomato, chopped
1 sm. green bell pepper, julienned
2 green onions, sliced
2 avocados, seeded, peeled and sliced
Sour cream
Bottled salsa

Slice steak into 1/2 inch strips. Mix lime juice, olive oil and garlic in medium bowl. Add meat; refrigerate at least 1 hour or overnight. Heat oil in heavy skillet. Fry meat quickly over medium - high heat until browned; remove from heat. Fill each tortilla with about 3/4 cup meat. Divide cheese, lettuce, tomato, green pepper, green onions and avocado slices among each tortilla. Serve with sour cream and salsa.

CHICKEN FAJITAS

CHICKEN FAJITAS

4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.

These fajitas are really easy to make and a little different because they're sweet and spicy.