Sizzling Fajitas

Ingredients:

• 0.7 kg meat (boneless and skinless chicken breast, skirt steak or peeled shrimp)
• 1/4 cup vegetable oil, divided
• 3 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 teaspoon garlic powder
• 1 tsp onion powder
• A little hot sauce
• 1 medium onion, sliced ​​into thin half rings
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 wheat tortillas (20 cm)
• Juice of 1 lime, for serving
• Sour cream, for serving
• Salsa, for serving
• Guacamole, for serving
• Grated cheddar, for serving

Preparation:

1. In a heavy-duty zip-lock plastic bag, combine 2 tablespoons of vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper, and any meat of your choice. Seal the bag and mix everything together. Refrigerate to marinate.
   
   Marinating time: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
2. Preheat cast iron fajita pans in a preheated oven at 200°C (400°F) for at least 20 minutes, until the fajitas are sizzling nicely.
3. Preheat an outdoor grill or large grill pan over medium heat. Remove the meat from the marinade and place it on the hot grill, discarding the marinade. Grill the chicken until cooked through, about 5 minutes per side, the skirt steak for about 3 minutes per side for medium, and the shrimp for about 2 minutes. Cut the chicken and steak into strips, if using.
4. In a large skillet, heat the remaining 2 tablespoons vegetable oil and sauté the onion and bell pepper, adding a little salt and black pepper, until the vegetables are crisp-tender.
5. Wrap the tortillas in foil and heat them in the oven with the pans for 15 minutes.
   
   When ready to serve, remove the cast iron skillets from the oven and quickly arrange the meat, peppers, and onions in them. The fajitas will sizzle immediately. Serve sizzling with warm tortillas and other appetizers.