Citrus Asada Fajitas Recipes

Steps:

• Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
• Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Steps:

• For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
• For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
• Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
• Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
• Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
• For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.
• In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.
• In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.
• In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
• Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

Steps:

• In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight. , Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until chicken is no longer pink and vegetables are crisp-tender. , Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up.

Steps:

• Make the guacamole: scoop the avocado flesh into a bowl; add the remaining guacamole ingredients; stir with a fork until combined.
• Cover with plastic wrap to prevent browning.
• Make the rub: in a small bowl, combine all the rub ingredients.
• Lightly brush or spray the flank steak on both sides with oil; season steak evenly with the rub.
• Let steak stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray the onion and bell peppers on both sides with oil.
• Grill over direct medium heat until tender, turning once; the onion will take 8-10 minutes and the bell peppers will take 6-8 minutes.
• Cut the onion and bell peppers into bite-sized pieces.
• Grill the flank steak over direct high heat until cooked to desired doneness, 8-10 minutes for medium-rare, turning once.
• Remove from grill and let rest 3-5 minutes.
• Wrap the tortillas in a foil package; grill the package over direct medium heat to warm the tortillas, 2-3 minutes, turning once.
• To serve: cut the flank steak against the grain into ¼ inch slices.
• Place the warm tortillas, sliced, meat, onions, peppers, and guacamole in separate serving dishes.
• Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco to taste; wrap and serve warm.