Steak and Chicken Fajitas

HAPPY CINCO DE MAYO!

What are you making for dinner tonight to celebrate?  Margaritas and.......... how about these delicious homeade Fajitas? 

Ingredients:

2 boneless, skinless chicken breast halves
1/2 lb of skirt steak
2 tablespoons  lime juice, plus extra for garnish
2 teaspoons  soy sauce
1 tablespoon dark-brown sugar
1 tablespoon fajita seasoning (from a 1.25 ounce packet)
1 tablespoon olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and cut into thin strips
1 yellow pepper, seeded and cut into thin strips
6 large flour tortillas
sour cream
salsa
guacamole (recipe to follow)
1/4 cup fresh cilantro leaves, chopped

Preparation:

Cut the chicken breasts on the diagonal into thin strips.  Place them into a medium bowl.  Place the skirt steak in another bowl (do not pre-slice the steak)

In a separate bowl combine the lime juice, garlic powder, soy sauce, brown sugar, and taco or fajita seasoning.  Mix well.

Pour half the marinade over the chicken and the other half over the steak.  Toss to coat evenly.

Put the steak on a broiler pan and broil in the oven for 4-5 minutes on each side.  Remove from oven and cover and let rest.

Heat the olive oil in a large skillet over med-high heat.  Saute the chicken in the skillet for 5 minutes or until cooked through.  Remove the chicken and cover to keep warm.  Add the onion, and all the pepper strips into the same skillet and cook for 3-4 minutes, until slightly softened.

Warm the tortillas covered with a paper towel, in the microwave for 20 seconds.

Serve the steak and veggies on a large platter.  Place sour cream, salsa and guacamole in small bowls on the side next to the warm tortillas.  Let everyone make their own fajitas!