Chicken fajitas, guacamole, black beans.
These go into the rotation for sure.
Cut 1.5 pounds of boneless, skinless chicken breasts into strips. Marinate for 30 minutes at room temperature in 1 bottle of beer and 2 T lime juice.
Slice three bell peppers and one sweet onion into thin strips.
Heat 3 T vegetable oil in a cast iron skillet or griddle. Saute the onion and pepper strips until they are beginning to brown. Remove the chicken from the marinade and add it to the skillet with the vegetables. Saute everything together until the onions are well-caramelized, the peppers are blistered, and the chicken is well browned.
Serve with warmed tortillas.