TEXAS ROADHOUSE

Rocki n ’ Fajitas

EASY TO PREPARE, FAJITAS ARE GREAT FOR A LARGE GATHERING OR A DINNER FOR TWO.

TAKE ADVANTAGE OF BOTTLED DRESSING FOR A QUICK MARINADE AND PREPARE THE

PROTEIN; CHICKEN, STEAK, AND SEAFOOD ARE THE TRADITIONAL FAVORITES, BUT HOW

ABOUT ALL THREE? I T’ S UP TO YOU, SO ROCK THOSE FAJITAS!

Fajita Mix 2 tablespoons kosher salt

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon pepper

Marinade 2 limes, quartered

2 lemons, quartered

1 (8-ounce) bottle Italian dressing 1 cup canola oil

3 large cloves garlic, lightly smashed 1 medium jalapeño, seeded and chopped

2 tablespoons roughly chopped cilantro 4 (4-ounce) boneless skinless chicken breasts or

4 (4-to 6-ounce) sirloin steaks or

2 1 / 2 pounds medium shrimp, peeled and deveined 3 tablespoons canola oil

3 large red bell peppers, seeded and thinly sliced 3 large yellow bell peppers, seeded and thinly sliced 2 large green bell peppers, seeded and thinly sliced 2 large yellow onions, cut into thin strips 4 large cloves garlic, minced 4 large Roma tomatoes, each cut into 8 wedges Flour tortillas, if desired Toppings Pico de Gallo

Sour cream Guacamole

Mexican blend shredded cheese Salsa, medium or hot

Jalapeños, seeded and sliced 1. Do ahead: Combine the ingredients for the Fajita Mix in a small bowl. Set aside.

2. Do ahead: To make the Marinade, squeeze the juice from the lime and lemon quarters into a medium bowl. Whisk together the remaining ingredients and