Dinner Buffet Fajita Bar
When I think of wonderful San Antonio all I can think of are the best fajitas I have ever eaten. The food throughout Texas is memorable but San Antonio holds a top rank in my book. It is also a beautiful city with delightfully friendly people. Another favorite Texas spot for me is Austin – it gives new meaning to a thriving and picturesque college town.
Ingredients
Marinade
- 1 cup Olive Oil
- Zest & Juice of Two Limes
- 2 tbsp Chopped Cilantro
- 1 tbsp Cumin
- ½ tbsp Onion Powder
- ½ tbsp Garlic Powder
- 1 tsp Chili Powder
Meats
- Shrimp (washed, cleaned and deveined)
- Steak (cut of your choice - cut into strips)
- Chicken Breasts (cut into strips)
- Pork (cut into strips)
Peppers & Onions
- 3 Large Onions (cut into strips)
- 1 Red Pepper (cut into strips)
- 1 Green Pepper (cut into strips)
- 1 Yellow Pepper (cut into strips)
Final Prep
- Corn Tortilla Shells
- 1 bowl Sour Cream
- 1 bowl Shredded Jack Cheese
- 1 bowl Guacamole (prepared separately)
- 1 bowl Salsa (prepared separately)
Instructions
Marinade
- Blend together Olive Oil, Lime Zest, Lime Juice, Cilantro, Cumin, Onion Powder, Garlic Powder and Chili Powder.
- Split marinade among whatever meats/fish you choose to use - Shrimp, Steak, Chicken Breasts, Pork - and let marinate for at least 30 minutes.
Peppers & Onions
- Cut Onions, Red Pepper, Green Pepper and Yellow Pepper into strips.
- Place peppers and onions on hot griddle pan together or separately. Cook until slightly browned and tender. Keep warm.
Final Prep
- Place Corn Tortilla Shells in warm oven (200℉) covered with a damp paper towel. Let warm through.
- On hot grill pan or hot skillet separately cook shrimp, beef, chicken and pork 2-4 minutes per side.
Serve
- Serve Warm Tortillas, Cooked Meats/Seafood, Sautéed Peppers & Onions, Sour Cream, Shredded Jack Cheese, Guacamole and Salsa.
- Fill tortilla with whatever you like and fold or roll - !Buen provecho!
