Fajita Marinade

What says “party” better than a grill full of fajitas and a margarita? Another make ahead recipe that’s sure to please!

Ingredients

For every 2 pounds of steak, chicken or Mahi Mahi you’ll need:

1 orange, juiced (for Mahi Mahi add a few minutes before grilling)
2 limes, juiced  (for Mahi Mahi add a few minutes before grilling)
3 tablespoons olive oil (or any oil)
2 garlic cloves, minced or 2 teaspoons granulated garlic
2 tablespoons fresh onion or 2 teaspoons onion powder
1 tablespoon fresh cilantro, finely chopped
1 teaspoon celery seed
1 teaspoon cumin
1 teaspoon salt or to taste
1 teaspoon cracked black pepper
Optional: 1 jalapeno, seeded and minced

Directions
In a small bowl, whisk together marinade ingredients. Place meat or fish in a shallow container, and pour marinade over it.

For skirt or flank steak take a fork in each hand and stab the steak all over, turn over and repeat. (Great for getting rid of frustrations!)

Prepare your peppers & onions as described below.

Refrigerate meat covered,  2 hours or overnight to tenderize meat.

Drain the marinade from the meat. Prepare your grill as usual & cook to your preference.

For the peppers & onions, plan on 1 large red & green & onion per 2 pounds of meat or fish.

Marinade your peppers & onions in Italian dressing for a minimum of an hour in a plastic bag or covered dish.  Doing it at the same time as the meat is fine.

Put your peppers & onions on the grill before your meat as they will take longer to cook & even longer if you like them caramelized (yum)!

Add all your favorite fixin’ such as guacamole, cheese & sour cream.

Enjoy!