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.
- 2 small bell peppers, sliced (12 ounces)
- 1 small onion, sliced in half, then sliced root to tip (4 ounces)
- 3-4 medium portabella mushrooms, sliced (6 ounces)
- 1 tablespoon olive oil
- 6-8 corn tortillas
- 1/4 cup lime juice
- 2 tablespoons tequila
- 2 tablespoons olive oil
- 3 cloves of garlic, finely minced
- 1 small jalepeno pepper, seeded and finely minced
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon ground cumin
- 1/2 teaspoon sea salt
- Mix the marinade ingredients together. Place in a large casserole dish or plastic bag. Add the bell peppers, mushrooms, and onions. Toss to coat. Let marinate for 1 hour, mixing once or twice.
- Heat a large heavy-bottomed skillet over high heat. Add the olive oil. Once hot, add the bell peppers, mushrooms and onions, draining as much of the marinade away as possible.
- Cook, stirring only a few times, until any marinade has cooked off, and the vegetables are just beginning to sear around the edges, 7-10 minutes. Remove from heat and serve immediately with warmed tortillas.