Mixed Grill Fajitas

8 oz skirt steak or skinless boneless chicken, breast thinly sliced

1/2 t cumin

1/2 t onion powder

1/4 t garlic powder

1/4 t chili powder

2 t sea salt

1/4 c water

1 medium onion, thinly sliced and sauteed

Directions

1. in a large freezer bag, combine all the ingredients except the meat, seal it and shake it up
2. add the meat and shake the bag again, seal it and refrigerate for at least one hour (ideally overnight)
3. heat a large non-stick skillet
4. empty the contents of the bag into the skillet and cook over medium heat, stirring occasionally until the meat is cooked to desired doneness (maybe about eight minutes)
5. remove from heat
6. serve immediately