One of my favorite things to order when we go out to restaurants like Chili's is the sizzlin' fajitas. I have always loved them but I have never been able to recreate them at home. When I married my husband, I learned real quick that he enjoyed fajitas just as much as I did...definitely true love huh? We made many attempts to find seasonings that tasted as delicious as those at the restaurants, but we were never successful. One day we decided to take a completely different route...DO OUR OWN THING...and that's exactly what we did.
We found two different products that when combined, create the best homemade fajitas. (Well in our opinion) They are Lawry's Mexican Chile & Lime marinade and Mrs. Dash's Fiesta Lime seasoning. We both agreed that these were the best fajitas that WE have ever made. Not only do we love eating them, but it's something that we cook together, every time, without fail. I love that just as much!!
So...here's how we make our Fabulous Fajitas:
What you need:
1 skirt steak, sliced in thin strips (the thinner you slice it, the more tender it is)
Lawry's Mexican Chile & Lime marinade
Mrs. Dash Fiesta Lime season
1 bell pepper (red, orange, yellow or green; your choice)
sour cream, cheese, and any other fixings that you like on your fajitas.
We marinade our slice skirt steak in the Lawry's marinade over night (we use about half the bottle and save the rest for another night).
Slice your peppers and onions in long strips of course.
To cook, we start the onions in a little bit of canola oil before we add the peppers. After about 5-6 minutes, we add the peppers and then sprinkle the Fiesta Lime season all over the veggies coating them well. In another skillet, we start the skirt steak, cooking it on a medium heat until it is completely cooked.
Once the veggies are cooked soft and meat is cooked through...TA DA...your ready to eat!!!
Mike and I love making these and couldn't wait to find an opportunity to share our find with you. I've shared this with my friends at Tasty Tuesday, Tempt my Tummy Tuesday, and for the first time at Slightly Indulgent Tuesdays.