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Categories:
olive oil garlic salt pepper cumin cayenne whole limes cilantro zucchini green bell pepper red bell pepper onion mushrooms fresh tortillas
Viewed: 51 - Published at: 3 years agoIngredients
- 2 Tablespoons Olive Oil
- 1/2 cloves Elephant Garlic, Minced
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/2 teaspoons Cumin
- 1 dash Cayenne
- 1 whole Lime, Zested
- 2 whole Limes, Juiced
- 1/4 cups Cilantro, Chopped
- 1 pound Pork For Fajitas
- 1 whole Zucchini, Sliced
- 1 whole Green Bell Pepper, Sliced
- 1 whole Red Bell Pepper, Sliced
- 1/2 whole Onion, Sliced
- 1/2 cups Mushrooms, Sliced
- Fresh Tortillas, To Serve
Method
- Whisk marinade ingredients in a bowl.
- Place 3/4 of the marinade over the meat in a Ziploc bag and reserve the remaining marinade in a bowl.
- Place the meat in the fridge for 4 hours, turning the bag over after 2 hours.
- Grill up the meat and veggies in separate pans on medium-high heat until meat is just done and veggies are soft, about 6-8 minutes.
- Toss together with the remaining marinade in one pan and let cook an additional 1-2 minutes.
- Serve in a fresh tortilla with cilantro and queso fresco or cotija cheese.
