Macayo Fajitas
Source:This basic fajita recipe is from the Johnson family which owns the Macayo chain.

1 tbsp Salt
1/4 tbsp White pepper

TOPPINGS
1/4 Lime, squeezed
1 cup Sour cream
3 Cloves fresh garlic, chopped
1 cup Guacamole
2 tbsp Vegetable oil
1 cup Salsa
6 Lime wedges
1 lb Beef skirt, also known As flank steak (or chicken Breast), sliced into 1/4- by 3-Inch long strips

GARNISHES
1/2 cup Olive oil (or chili oil, For spicier taste)
Avocado chunks
1 can Whole green chiles,
Chopped tomatoes Sliced into strips
Shredded lettuce
1 large Whole onion, halved
Chopped jalapenos
Sliced chopped cilantro

For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil.
Put meat in marinade and set aside for at least one hour. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket. Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.

For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings.

VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.