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Tex-Mex Fajitas Fajitas are pure Tex-Mex food. They originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers. The skirt steak is the traditional cut used and was reserved primarily

Ernesto’s Mexican Food Shrimp Fajitas Source: Alex Estrada, Ernesto’s Mexican Food, Sacramento, California 6 plump jumbo shrimp 1 tablespoon butter Pinch garlic Pinch pepper Pinch salt 6 slices red pepper 6 slices green pepper 6 slices onion

Grilled Vegetable Fajitas 1 medium eggplant, cut lengthwise in 1/4-inch thick slices1 medium zucchini, cut lengthwise in 1/4-inch thick slices1 medium sweet red bell pepper, cut into wedges1 bunch (6) scallions1/3 cup Southwestern Butter Baste8 (6-inch)

Fancy Fajitas Source: Braniff Destination, October 1986 - Cooking Texas Style, by Candy Wagner and Sandra Marquez 1 cup red wine1/2 cup oil1/2 cup red wine vinegar2 tablespoons Worcestershire sauce2 cloves garlic1 teaspoon oregano1 teaspoon whole peppercorns2

Sizzling Fajitas Marinade Sauce1/4 cup cold water1/4 teaspoon garlic salt1/2 cup soy sauce1/4 cup white vinegar1/4 teaspoon white pepper Fajitas1 (2 pound) steak or bottom sirloin, all fat removed2 cups green bell pepper, julienne2 cups Spanish onion,

Grilled Vegetable Fajitas 1 medium eggplant, cut lengthwise into 1/4-inch thick slices1 medium zucchini, cut lengthwise into 1/4-inch thick slices1 medium sweet red bell pepper, cut into wedges1 bunch (6) scallions1/3 cup Southwestern Butter Baste8 (6-inch)

Barbecue Fajitas 1 tomato, chopped1/4 cup chopped onion1/4 cup green bell pepper, chopped2 tablespoons green chiles, drained3/4 cup barbecue sauce1/4 cup lime juice2 tablespoons Worcestershire sauce2 tablespoons tequila1/2 teaspoon ground cumin2 pounds flank steakFlour tortillasSour cream Combine

Fabulous Fajitas 1 (1 1/2 pound) boneless sirloin steak, cut thin strips2 tablespoons vegetable oil2 tablespoons lemon juice1 garlic clove, minced1 1/2 teaspoons ground cumin1 teaspoon season salt1/2 teaspoon chili powder1/4 teaspoon crushed red pepper flakes1

Chicken Fajitas with Cowpoke Barbecue Sauce Makes 4 servings. 1 cup Cowpoke Barbecue Sauce, dividedNonstick cooking spray10 ounces boneless skinless chicken breasts,    cut lengthwise into 1 x 1/2-inch pieces 2 green or red bell peppers, thinly sliced

Chicken Fajitas 3 pounds skinned and boned chicken breast4 tablespoons chile powder1 tablespoon cumin1 tablespoon white pepper3 tablespoons garlic powder1 1/2 tablespoons crushed chile pepper1 tablespoon salt5 tablespoons vegetable oil3 tablespoons unsalted chicken base1 red bell