MEAT:

You can use just about any kind of beef, poultry or fish (I've even had shark fajitas!), but the most popular are round steak or skirt steak and skinless, boneless chicken (if you use fish, make sure it's boneless).

Fajita seasoning
Onion, sliced
Green pepper, sliced
Tortillas

FIXIN'S:

Ch eese
Guacamole
Sour cream
Mexican rice
Refried beans
Salsa

Mix the fajita seasoning packet with 1/3 cup water and 1/4 cup oil. Marinate the meat for at least two hours.

Cook meat on the grill.

When meat is almost done, heat the remaining marinade, onion and green pepper in a cast iron skillet.

Cut meat into strips (about 1/2 inch wide), then put into skillet with onions and peppers.

Serve sizzling (a squeeze of lemon helps the "sizzle").

Fajitas are prepared by piling the meat mixture and any (or all) of the fixin's onto tortillas.