Fajita Marinade:
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds chicken, beef, or shrimp (cut chicken or beef into thin 1-1/2 inch long slices)
2 tablespoons vegetable oil
2 large onions, sliced
2 medium green or red bell pepper (or one of each), sliced into 1/4 inch strips
Sour Cream
Guacamole (optional)
12 flour tortillas
Mix all ingredients for fajita marinade and add meat to marinade. Cover and refrigerate for at lease 8 hours, but not more than 24 hours.
Using non-stick skillet, stir-fry beef, onions, and peppers until meat is cooked through.
Serve on tortillas with sour cream and guacamole.
