3TablespoonsBraggs Amino Acids or Wheat Free Tamari
1/3 cupFresh Lime juice
3clovesfresh garlic (very garlicky)
1Tablespoonorganic chili powder
1/2 teaspooncrushed red pepper flakesoptional
1teaspoonceltic sea saltfine grind - can use Himalayan or Real Salt
1/2teaspoonwhite ground pepper
1 Tablespoonraw local honeycan use coconut sugar
Mix all together well, pour over meat and marinade for at least 1 hour to overnight.
I like to make a double batch so it's always available for marinade or salad dressing.
Serve Mexican Fajitas on organic corn or flour tortillas with finely shredded green cabbage, fresh pico de gallo, cilantro and lime wedges along with 2 handfuls of leafy greens and shredded cabbage, more pico de gallo and fresh guacamole!