Preparation Time

4 hours to marinate, 25 minutes prep

Ingredients

• 3 chicken breasts, skinned, boned and cut into halves
• 1 medium 1-inch thick grilling steak
• 1 cup cooking oil
• 1/2 cup red wine vinegar
• 2/3 cup lime juice
• 1/2 cup finely chopped onions
• 4 cloves garlic, crushed
• 2 teaspoon sugar
• 2 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground cumin
• 2 white onions, thinly sliced
• 16 small warm flour tortillas
• 4 roma tomatoes, chopped
• 3 avocados, sliced
• 1 cup sour cream
• 3 cups grated cheddar cheese
• salsa

Directions

• rinse chicken and pat dry; trim fat off chicken and steak
• for marinade, in a large non-metal dish whisk together:
  • oil
  • vinegar
  • lime juice
  • 1/2 cup diced onion
  • garlic
  • sugar
  • oregano
  • salt
  • pepper
  • cumin
• add meat and the thinly sliced white onions to the marinade; coat well, cover and refrigerate for four hours, turning occasionally.
• when ready to cook, remove chicken from marinade and place on lightly greased grill.
• while chicken is cooking, saute marinated onions on medium heat till translucent.
• turn chicken over after it has cooked for 10 minutes or so, and cook for another 10 minutes (cooking time may need to be adjusted - careful not to dry chicken out by overcooking)
• while chicken has 10 more minutes to cook, add steak to grill and cook for 10 minutes, turning over after 5 minutes.
• remove chicken and steak and slice in 1/4-inch thick slices.
• serve chicken and steak over sauteed onions; serve the shredded cheese, sour cream, avocado, diced tomato, salsa and tortillas in separate serving dishes.
• everyone makes their own fajitas by placing ingredients in warm flour tortilla, then roll up and eat!