MARINADE for MEAT:
2 garlic cloves, minced or pressed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce (optional)
Salt and Pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 large onion, halved and sliced lengthwise
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
8 (8-inch) flour tortillas (or mission low-carb flour wraps)
1 lime, juiced, for topping
sliced black olives
Sour cream, for topping
Salsa or chopped tomato, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
Slice and pound out chicken breasts and/or steak, if using shrimp make sure they are shelled and deveined.
In a heavy duty resealable plastic bag, combine marinade ingredients and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak. But up to 6 hours for more flavor.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.