Paleo Fajitas -- It's what's for dinner!

Paleo Fajita Marinade

This is the very best fajita marinade I’ve ever used. Once I discovered it, I find most other marinades weak and lacking. I  use this marinade for fajitas made from flank steaks, chicken, shrimp, and fish (although with fish I cut the salt in half. Enjoy!
In a large bowl mix:

1/4 Cup olive oil

1/4 Cup lime juice

Tons of chopped garlic…TONS!

2 Tablespoons cumin

2 Tablespoons coarse sea salt

1 Tablespoon pepper

2 Tablespoons fresh or dried oregano

1 teaspoon dried green chile powder or cayenne powder

2 Tablespoons tequila

Place your meat of choice in a ziplock bag or non-reactive dish (like glass or ceramic) and turn to coat. Marinate in the refrigerator for a couple hours, turning over every half hour or so. Don't marinate it much longer.
Grill the steaks/chicken/shrimp/fish on high to medium-high about 5 minutes on a side along. 

While the fajita meat is grilling, sautee chopped multi-colored peppers and onions in a large cast-iron pan, or grill in a grilling basket. Zucchini and other summer squash can be added in season for extra yumminess. Cook until skin starts to blacken, but don't overcook.

Slice the meat thinly against the grain.

For the grain-free, gluten-free meal sans tortillas, we mix a big batch of guacamole, and a big batch of pico de gallo to serve alongside the fajita meat, peppers, and onions.  Delish!