My family loved fajita night growing up (and still does)! Lay out your toppings buffet-style in separate small bowls so everyone can add their desired toppings and amounts together. It's an assemble-together recipe that involves everyone dining around your table.

En-Joy and cook just for the love of it!

~Alyssa XO

Sizzling Fajitas

In large plastic bag add 2 limes (zested and juiced), 3 to 4 cloves garlic (chopped), pinch of hot pepper flakes, ¼ cup extra virgin olive oil, 1 tablespoon adobo seasoning, dash of pepper, 1 cup roughly chopped cilantro. Add 1 (1-1/2 pound) flank steak or skirt steak and marinate for at least 2 to 3 hours, or even better overnight. Can use same mixture to marinate boneless chicken breasts. Grill or broil until desired tenderness. Slice thin and serve with tortillas and assorted toppings such as guacamole, salsa, shredded lettuce, shredded cheddar or jack cheese, sliced olives or avocado.