| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main course, Poultry* |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Garlic powder |
| 1 1/2 |
ts |
Seasoned salt |
| 1 1/2 |
ts |
Oregano |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Crushed red pepper |
| 1 1/2 |
lb |
Kip filets; cut into strips |
| 1/2 |
c |
Chopped onion |
| 4 |
|
Green onions; sliced (tops too) |
| 1/2 |
|
Red bell pepper; cut into strips |
| 1/2 |
|
Green bell pepper; cut into strips |
INSTRUCTIONS
MARINADE
FAJITAS
Mix marinade ingredients and let marinate at least 1 hour, or longer.
[Overnight was fine.]
In skillet, saute vegetables in a little oil or margarine until just
crisp-tender. Remove from pan. Saute meat with marinade about 4-5 min, or
until cooked through. Return vegetables to pan and toss with meat until
heated through.
Serve with flour tortillas, shredded lettuce, chopped tomato, shredded
sharp cheese, sour cream, guacamole, taco sauce. Posted to EAT-L Digest by
Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec 11, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”