adapted from recipe over at My Kitchen Cafe
Marinade:
1/4 cup lime juice
1/2 cup water
3 tbsp oil (olive or vegetable)
2 tsp minced garlic (about 2 large cloves)
2 tbsp red wine vinegar
1 tbsp soy sauce
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp liquid smoke (this is found near the steak sauce and worcestershire sauce)
salt and pepper
Fajitas:
3 large chicken breasts (about 1-1.5 pounds)
1 yellow or red onion, cut in thin strips
1 red pepper, cut in thin strips
1/2 pound (8 oz) mushrooms, thickly sliced
1 tbsp soy sauce
2 tbsp water
1 tsp lime juice
salt and pepper
Mix all marinade ingredients together in a ziploc bag and shake. Add chicken breasts and refrigerate for at least 3 hours, overnight if possible.
Discard the marinade and grill or broil the chicken until cooked through. Under the broiler, it takes about 6 minutes on each side.
In a large skillet, heat some olive oil over medium heat.
Add onion, mushrooms, and pepper, stirring and cooking until crisp tender (about 3 minutes).
Add soy sauce, water, lime juice, salt, and pepper. Cook for another few minutes and stir frequently.
Slice chicken on the diagonal and toss in with the veggies.
Serve on tortillas, topped with your favorite toppings, like cheese, lettuce, tomatoes, sour cream, salsa, and guacamole.
My review: I LOVED THIS. I plan to use this marinade for me than just fajitas, but I think this will become a favorite recipe. It would also be good for quesadillas or chicken taco salad. You have to try this!!
