Grilled Margarita Fajitas

The marinade for this fajita meat is a cinch to make and so, so good.

Also? 

It gives you an excuse to have tequila in your house.

• 1 1/2 pounds round steak or boneless, skinless chicken breasts
• 1/2 cup fresh lime juice (2 limes)
• 1/4 cup tequila
• 3-4 minced garlic cloves
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 small onion thinly sliced
• 1 green bell pepper seeded and sliced into strips.

1) Place meat in freezer bags with the marinade ingredients.  Close bag securely and let stand overnight OR you can stick it in the freezer for another day.

2) Remove meat from bag and discard marinade.  Grill over medium heat until beef has reached desired temp (I like medium - about 7 minutes on each side) or chicken is cooked through.  Remove from grill and let stand a few minutes.

3) Meanwhile, cook onion and peppers in a little oil in a skillet until soft and a little browned.

4) Slice meat against the grain into strips, and serve with grilled onions and peppers on flour tortillas.  Other toppings that are great: cheese, sour cream, avocado, tomato or salsa.