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Fajitas with Avocado

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  • 1/4 c Tequila
  • 3 tb Corn oil
  • 2 tb Fresh lime juice
  • 2 Cloves garlic; minced
  • 1 1/2 ts EACH onion salt; seasoned salt, dried leaf oregano and ground cumin
  • 1 lb Steak or chicken breast (boned and skinned) thinly sliced
  • 1/4 c Fresh cilantro leaves (diced
  • 1/4 c Seeded; diced tomato
  • 1/2 c Chopped onion
  • 1/2 c Diced green bell pepper
  • 1/2 c Thinly sliced green onion
  • 8 Flour tortillas; warmed
  • 2 md Avocados; seeded, peeled and sliced.


Combine marinade ingredients. Mix in meat ,cilantro, green onion, onion tomato and green pepper. Marinade several hours to allow flavors to blend. In a large skillet, heat oil until hot. Add meat mixture and stirring and mixing, quickly fry mixture until meat is done (approximately 4 or 5 minutes. To serve: Spoon some of the meat mixture into a Warmed flour tortilla. Add a salsa and garnish with avocado slices. >From the kitchen of D. Hart >From The Sacramento Bee - 1987
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <> on Sep 21, 1997