Fajitas

Marinade:
¼ c. fresh lime or lemon juice
1/3 c. water
2 Tbsp. vegetable oil
3 tsp. vinegar
2 tsp. soy sauce
½ tsp. liquid smoke
1 tsp. salt
½ tsp chili powder
½ tsp ground black pepper

Meat and Vegetables:
1 lb. boneless, skinless chicken cut into strips OR 1 lb. sirloin cut into strips
1 lg. onion, sliced
1 green bell pepper, cut into strips
1 Tbsp. vegetable oil
1 tsp. soy sauce
2 Tbsp. water
½ tsp. lime or lemon juice
Dash of ground black pepper
Dash of salt

Serve with:
6-8 fajita sized flour tortillas
Sour cream
Salsa
Shredded cheese
Shredded lettuce

Combine all ingredients for marinade in bowl with lid. Soak your choice of meat in the marinade for at least 4 hours for chicken, overnight for steak.
When the meat has marinated, grill it to desired doneness while preparing the vegetables (as directed below).
Preheat a skillet over medium/high heat. Sauté the onion and pepper slices in the Tbsp. of oil for 5 minutes. Combine the soy sauce, water, and lime/lemon juice in a small bowl and pour it over the onions. Add the black pepper and continue to sauté until the onions are translucent and dark on the edges (4-5 minutes more). Salt to taste.
Serve.

This recipe is a modified version of Chili’s Fajitas found in Top Secret Restaurant Recipes by Todd Wilbur.