Fajitas. Another one of my summer favorites and another meal for endless yummy leftover possibilities. Kinda like these Easy Summer Kabobs, but wrapped in tortilla served with rice and beans style.

Fajitas are also really great for entertaining because the guests can prepare them so many different ways! And it also gives you a chance to show off your salsa skills. No not the dancing kind. Unfortunately I am terrible at that kind.

But if we’re talking the foodie kind, I happen to be a salsa nut and like to eat 5000 different salsas with anything remotely resembling Tex Mex…

Just look how pretty they are! How could you not?…

But I digress. Again. Back to fajitas. I like to use flank steak if I’m doing Beef Fajitas and chicken breast if we’re doing Chicken Fajitas. They both absorb marinades really well and also grill really well. I went ahead and prepared both here because, why not?

I use a simple marinade of equal parts Italian Dressing and Tamari or soy sauce. I usually just eyeball it too and sort of dump it in a bag with the meat. Like so.

While that is marinading (at least 30 minutes, but I try to shoot for a couple hours), you can prep the veggies. I love chopping peppers and onions. It’s therapeutic and looks so nice in the end.

Then when you’re ready, you just throw your meat on the grill and grill it for about 8 minutes on one side, 5 on the other, depending on how thick your cut of meat is.

Then just slice and serve with your accoutrements: rice, beans, salsas, guac, etc.

Recipe for above explanation (serves about 8)

Ingredients:

1.5# cut of Flank Steak

3 Chicken Breasts, sliced lengthwise if really thick

1/3C (x2) Tamari/Soy sauce

1/3C (X2) Italian Dressing

3 Bell Peppers

1 Onion

Rice+Beans to taste

Directions:

1. Place flank steak and chicken in separate gallon ziplock bags. Pour 1/3C Tamari/Soy sauce and 1/3C Italian Dressing in each bag. Let sit anywhere between 30min-a few hours
2. Slice peppers and onions.
3. At this point, I would rinse and soak your rice and if making dry beans, soak and prep the beans.
4. Twenty minutes before you eat, go ahead and cook your rice, as that will take the longest. You could also prepare your salsas at this time!
5. When ready, grill you meat for 8 minutes on one side, 5 on the other.
6. While your meat is grilling, go ahead and sauté your peppers in 1 tbsp of avocado oil. Season to taste with salt and pepper.
7. Serve with salsas, tortillas, rice, beans, guac… and anything else your heart desires!