Mexican Chili’s Fajitas Recipe

Mexican Chili’s Fajitas 


For the marinade

1/3 cup water

1/4 cup lime juice

1 teaspoon salt

2 tablespoons olive oil

4 garlic cloves, crushed

2 teaspoons soy sauce

1/4 teaspoon black pepper

1/2 teaspoon liquid smoke

1/2 teaspoon cayenne pepper


1 lb top sirloin steaks or 1 lb boneless skinless chicken breast

Vegetable sauce

1/2 teaspoon lime juice

2 tablespoons water

1 teaspoon soy sauce

1 tablespoon olive oil

1 dash black pepper

1 dash salt


1/2 yellow pepper, sliced thin

1/2 green pepper, sliced thin

1/2 red pepper, sliced thin

1 large Spanish onion, sliced thin


Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight. Discard leftover marinade. Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips. Set aside and keep warm. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil. Set aside. Cook onion and peppers in oil until brown. Remove from heat. Pour reserved mixture over onions and peppers. Combine meat, onions, and peppers.

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