Even though Cinco de Mayo was last weekend we kept up the Mexican theme for dinner last night with C and T, who are both huge Mexican food fans. I decided to do a trio of meats for make-your-own-fajitas along with salsa and guacamole for noshing while we enjoyed cocktails.
For the fajitas I marinated shrimp in lime and lemon juices, olive oil, garlic, red pepper flakes, salt and pepper then threaded them onto skewers for easier grilling:
I also marinated the chicken and skirt steak with lemon and lime juices, oil, garlic and for the steak, some ground cumin and coriander:
All the meats were grilled to impart that smokey flavor. We also had some chorizo in the freezer so I grilled two links of that as well.
Salsa, sour cream, guacamole and grated cheddar were available for dressing the fajitas:
... along with sauted peppers and onions that I slow-cooked in a skillet until they were nice and tender.