Scott's Fajitas



  1. A skillet (if making more than one batch, more than one skillet) with a top.
  2. Assorted teaspoons and tablespoons and cups and stuff like that.


  1. Defrost meat. Cut into strips 0.5 inches wide and no more than 4 inches long (should be no more then 0.5 inches thick). You should be able to get around 30 strips.
  2. In glass or stainless steel bowl (the point being something stain nor odor will stick to) mix together lime juice, vinegar, soy sauce, garlic, chili powder, hot pepper flakes, and salt.
  3. Add meat and let marinate for around 4 hours. For best results, cover and leave in refrigerator overnight.
  4. At this stage, you must choose "SPICY" or "WIMPY":
  • I tend to server directly from the skillet because it is already hot. At any rate, it should be something with a lid. Go eat.