Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.


Thomas Lee/Tony Hollands Fajitas

Thomas & Tony from the wounded warrior project joined us in the kitchen today and it was a honor to have them. All of us at Cooking Hawaiian Style always try to share our Aloha and feature people in the community doing positive things.


These guys are where awesome and we commend all that they do for our warriors and their families. During my career, I had the chance to get involved with this organization and where happy to have them on the show to share their stories and make some ono local style fajita’s.

Posted By: As Seen on OC16
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer56 Times Printed

Ingredients: Print   Add to cart
US Metric

½ cup lime juice
¼ cup pineapple juice
2 tablespoons Worcestershire sauce
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon red chili flakes
1 teaspoon salt
½ teaspoon black pepper
¼ cup cilantro, chopped


1 – 11/2 lbs. skirt or flank steak, cut into 1-2” strips
1 tablespoon oil (high heat)
2 medium onions, sliced thin
1 large poblano pepper, chopped
2-3 bell peppers, sliced thin

Cooking Process:

Add all ingredients in bowl and mix well. Once beef is cut into strips, add to marinade for at least 1 hour.


In a large skillet, heat oil on medium high heat. Once oil starts smoking, add marinated beef strips to quickly sear the meat. Once browned, add onions, bell peppers and poblano peppers. Cook until vegetables are tender or cooked to your preference. Set aside until ready to eat.


how to serve:

Serve with your favorite toppings: pico de gallo, guacamole, sour cream …