Molly Badger's Fajitas Marinade

1/4 C fresh lime juice
1/3 C water
2 T olive oil
2 cloves garlic, pressed or finely minced
3 t vinegar
2 t soy sauce
2 t liquid smoke (I used 1 tablespoon)
1 t salt
1/2 t chili powder
1/2 t cayenne pepper
1/4 t ground black pepper
1/4 t onion powder (I used 1/2 teaspoon)
optional: minced jalapeños, depending on how hot you like it

In medium bowl, combine all the above ingredients making sure to stir well.

For the Fajitas:

-Boneless skinless chicken breasts (about 2 large ones). Steak is also great.
-Bell Peppers (about 3 large ones) I always use Red, Yellow, and Orange because they're the sweetest, but you can use whatever you like.
-1 Red Onion

Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak, and bell peppers and onions. Marinade for at least 4 hours, but longer if possible (overnight is awesome). Then grill outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. You know the rest!

Serve in tortillas alone, or with all the fixings: Black Beans, Guacamole, or diced avocado, Pico de Gallo, Sour Cream etc. Also great vegetarian!