Do you ever have days where you decide there’s a particular food that you really need to make, right now, for seemingly no reason? Today that happened to be fajitas. These fajitas have lots of tang from the lime juice and a little kick from the tequila. They’re great with refried beans, Spanish rice, and a little guacamole. Margaritas optional.
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons tequila
- 2 tablespoons olive oil
- 3-4 cloves garlic, finely minced
- 1 large jalapeño pepper, stem and seeds removed, finely minced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 2 small green or red bell peppers (3/4 pound), sliced
- 2 large portabello mushrooms, sliced
- 1/2 medium white onion, sliced root to stem
- olive oil for the pan
- 8 corn tortillas
- In a small bowl, mix all of the marinade ingredients together, seasoning with salt to taste. Place in a large casserole dish or Ziploc plastic bag. Add the bell peppers, mushrooms, and onion. Toss to coat. Let marinate for 1 hour, mixing once or twice.
- Heat a large heavy-bottomed pan over high heat. Generously coat the pan with oil. Add the marinated vegetables, draining as much of the marinade away as possible.
- Cook, stirring infrequently, until marinade has cooked off and the vegetables are starting to sear at the edges, 5-7 minutes. Serve immediately with warmed tortillas.
Depending on the size of the pan, the filling may need to be cooked in batches so that the pan is not crowded. A crowded pan prevents good searing.