Fajita Marinade
SOURCE: The New Grilling Book edited by Kristi
Fuller (Meredith Books)
Yield: 1 cup
- 1/2 cup Italian salad dressing
- 1/2 cup salsa
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 1 tablespoon snipped fresh cilantro
- 1/4 teaspoon hot pepper sauce
In a small bowl stir salad dressing, salsa, lime peel, lime
juice, cilantro and hot pepper sauce. To use, pour marinade
over beef or chicken in a plastic bag and seal. Set in a shallow
dish. Marinate in the refrigerator 4 hours for chicken or
overnight for beef, turning bag occasionally. Drain, reserving
marinade.
Grill beef or chicken and vegetables for fajitas, brushing
occasionally with the marinade up to the last 5 minutes of
grilling. Slice beef or chicken for fajita filling.
Per tablespoon: 37 calories, 100 percent from fat, no protein,
4 grams fat, 1 gram saturated fat, 2 grams carbohydrates,
no cholesterol, 86 milligrams sodium, no fiber.
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