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Wednesday, May 1, 2013


These fajitas are a staple of my fast dinner collection.



Marinate 1 lb thinly sliced pork, chicken, or turkey several hours or overnight with the following:

1/4 c lime juice
1 T balsamic or red wine vinegar
1 clove garlic, minced
1/2 teas honey
1/2 teas each ground coriander and ground cumin

Sauté and add 1 green pepper and 1 onion, sliced. I often add an extra pepper or onion, or both. When meat and vegetables are cooked, place in warmed flour tortillas. Serve with sour cream and guacamole, if desired.

If you don't have time to marinate or if you're using precooked meat, just cook the meat and vegetables right in the marinating ingredients. 

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