Lorena, this recipe is for you! Since I know you're missing Mexican food in Sweden, I can't imagine you don't have the ingredients for these out there. I've never been a huge fajita fan until I tried these. They're from Cooking Light and they are delicious and I know you and Rob will love them! The marinade is super easy (it says to marinate for 4 hours but tonight I only did it for 2 and they still tasted good) and you can probably use whatever steak you have on hand, or even just chicken. I didn't use a grill for any of it, just a frying pan (cooked the meat first and then added onions, green peppers, and then tomatoes very last). Seriously, they have so much flavor, you will love them!
Chicken and Steak Fajitas
(From Cooking Light)
1/4 cup olive oil
1 teaspoon grated lime rind (I didn't use this)
2 1/2 tablespoons fresh lime juice (I used bottled lime juice)
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa and/or guacamole
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.