1. Combine 1/4 cup lime juice, 2 Tbsp of the oil, garlic, 2 tsp soy sauce, the salt, liquid smoke, cayenne pepper, and black pepper in a resealable container, add chicken/steak, cover, and refrigerate for at least 2 hours or overnight.
  2. Combine water, remaining soy sauce and lime juice, and a dash of salt and pepper - set aside.
  3. Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
  4. Cut meat into thin strips - set aside and keep warm.
  5. In a large skillet over medium-high heat, cook onion and peppers in remaining oil until brown - remove from heat and pour reserved liquid mixture over onions and peppers.
  6. Toss together meat, onions, and peppers.
  7. Can serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.


Beef · Chicken · Southwest