Paula Deen has a Mexican fajita recipe that can be made with chicken, skirt steak or shrimp. This versatile recipe is simple and easy to follow.
To make the fajitas, combine in a resealable bag 2 tablespoons vegetable oil, 3 tablespoons lemon juice, 1 minced garlic clove, 1 teaspoon ground cumin and 1 teaspoon garlic powder, as well as 1 teaspoon onion powder, a dash of hot sauce, salt, freshly ground black pepper and 1 1/2 pounds the meat of your choice. Seal and toss the bag to coat. Marinate in the refrigerator.
Preheat cast iron servers in a 400 degree Fahrenheit oven for at least 20 minutes. Remove the meat from the marinade, and grill, discarding the marinade. Cut into strips when done, if using chicken or steak.
In a large skillet, cook 2 tablespoons vegetable oil, 1 sliced medium onion, 1 green bell pepper and 1 red bell pepper until tender. Season with salt and pepper. Wrap eight 8-inch flour tortillas in foil, and warm them in the oven for 15 minutes.
To serve, remove the cast iron servers from the oven, and arrange the meat and vegetables on it. Serve immediately with accompaniments such as lime juice, sour cream, salsa, guacamole and cheddar cheese.