Fire-Up the Grill Fajitas

Summer veggies sizzle in this marvelous Mex meal. Perfect for backyard barbecuers!


Juice of 2 limes (4 Tbs)
1 Tbs olive oil
1 garlic clove, minced
1 jalapeno pepper, seeded and minced (for extra heat, don't seed the pepper before mincing it)
2 Tbs minced fresh cilantro
2 tsp chili powder
1/4 tsp cayenne pepper (or more if you can stand it)
1 lb. extra-firm tofu, cut into 1-inch strips
2 ears of corn
1 large red onion
1 red bell pepper, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
12 cherry tomatoes
4 large flour or corn tortillas


Put the lime juice, olive oil, garlic, jalapeno pepper, cilantro, chili powder, and cayenne pepper in a jar with a tight-fitting lid and shake well. Put the tofu in a shallow pan, add the lime juice mixture, and marinate in the refrigerator, stirring occasionally, for several hours.

Meanwhile, remove the husks from the corn and soak it in cold water for one hour. Drain the corn and wrap in aluminum foil. Grill for 20 to 30 minutes, turning often, until the corn is lightly charred. Cut the corn kernels off the cob.

Parboil the onion and cut into quarters. Thread the onion, bell peppers and tomatoes on skewers and brush with some of the lime marinade. Grill, turning often, until lightly charred.

Place the tofu on the grill, cover with a lid or aluminum foil and cook, basting occasionally with the marinade, until the tofu is light brown.

Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas, then roll them up fajita-style.

See other recipes submitted by Chet Day