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Fajitas with Simple Salsa and Guacamole Recipe

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This recipe for Fajitas with Simple Salsa and Guacamole, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kennedy Family
Added: Wednesday, April 23, 2008


1 orange, juiced
2 limes, juiced
3 T. canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 T. fresh cilantro, finely chopped
1 tsp. cumin
1 tsp. salt

2 ¼ lb skirt or flank steaks
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
12 flour tortillas lightly browned over gas stove flame. (15 seconds per side)


1 (28oz) can whole tomatoes, drained reserving the juice
1 small red onion, roughly chopped
1 Serrano chile
1 clove garlic, roughly chopped
2 limes, juiced
½ cup cilantro leaves, chopped
Salt & pepper to taste
Extra Virgin Olive oil

6 ripe avocados
3 limes, juiced
1 medium shallot
1 garlic clove, chopped
2 Serrano chilies, chopped
Extra Virgin olive oil
Kosher salt & pepper
1 big handful fresh cilantro with stems, about ½ cup, chopped

Whisk marinade together & using large plastic bag add meat. Massage to combine, & refrigerate 8 hours or overnight. Drain the marinade from meat and grill meat on a stove top grill pan for 4-5 minutes per side. Transfer to a cutting board & let stand. In the same pan, add the peppers & onions. Sauté about 3 minutes or until slightly browned. Thinly slice the meat, against the grain, on the diagonal, into thin strips.

For Salsa: Pulse all ingredients in a food processor, add a little of the reserved juice if mixture is too thick. Drizzle with olive oil, cover and set aside, allowing flavors to marry.

For Guacamole: Scoop flesh out of the avocados and mash with a potato masher, leaving them a bit chunky. Add remaining ingredients and mix together. Drizzle with a little olive oil, adjust seasonings. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn’t get brown (air causes the discoloration). Refrigerate for at least 1 hour prior to use.

Serves 6 (makes 12 fajitas)




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