Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef skirt steak |
| ½ cup | Fresh lime juice |
| ¼ cup | Olive oil |
| 4 \N | Cloves garlic, minced |
| ½ teaspoon | Salt and pepper |
| 8 eaches | Flour tortillas, 8-inch |
| \N \N | Sour cream |
| \N \N | Chopped cilantro |
| \N \N | Grated cheddar cheese |
| \N \N | Shredded monterey jack cheese |
| \N \N | Picante sauce |
| \N \N | Avocado, slices |
| \N \N | Jicama, chopped |
| \N \N | Onion |
| \N \N | Green bell pepper, etc. |
CONDIMENTS
Flank steak is a bood substitute for skirt steak cut from legs of beef. It's lean, and some people find it too tough. Citrus marinade helps to tenderize it. Make sure the membrane is cut. If using flank, cut meat into strips. For chicken fajitas, use skinless boneless chicken breasts. Do not marinade for more than 60 minutes. -- Beth Whitley Duke, Food Editor, Amarillo Globe-News, Amarillo, TX