| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Vietnamese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Stalk lemongrass minced; or- |
| 1 |
|
Lime; grated zest of |
| 3 |
tb |
Fresh lime juice |
| 3 |
tb |
Fish sauce (or light soy) |
| 1 |
tb |
Sugar |
| 1 |
|
Jalapeno pepper; minced |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Minced garlic |
| 1 |
sm |
Red onion; sliced paper thin |
| 1 |
md |
Bell pepper |
| 2 |
c |
Shredded romain lettuce |
| 2 |
|
Plum tomatoes; cored, seeded, diced |
| 1/4 |
c |
Fresh cilantro |
| 1/3 |
c |
Shredded mint leaves |
| 12 |
|
(8-inch) tortillas |
| 4 |
|
(6-oz) skirt steaks |
|
|
Salt and pepper to taste |
| 2 |
tb |
Olive oil |
| 2 |
ts |
Minced garlic |
| 1 |
lg |
Avocado |
INSTRUCTIONS
CHILE DRESSING
1 ts P
SALAD MIX
FAJITAS
In a small bowl whisk together all dressing ingredients. Cover and set
aside. Place bell pepper directly on a gas burner and blacken it and peel.
Core, seed and cut into 1/4 inch wide strips. Warm tortillas. Heat grill,
or BBQ. Season steaks with salt and pepper. In a small bowl combine oil and
garlic, and brush both sides with mixture. Grill until medium rare and
slice across the grain. Add meat to salad mix. Pour dressing over and toss
gently to coat. Put onto a serving platter. Cut avocado into 1/4 inch
slices and put onto a plate. Place a portion of the salad on a tortilla,
along with a few slices of avocado, roll up and eat..
From "Cooking Under Wraps" by Nicole Routhier.
NOTE: also has a recipe for "Grilled Chicken Fajitas, Thai style." in the
same book.
AT986@FREENET.CARLETON.CA
(WARD TOMLINSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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