Tequilla Lime Chicken Fajitas
6 large boneless skinless chicken breasts
12 large flour tortillas
Marinade:
1/2 cup tequila
1/2 cup lime juice (juice of 4 limes)
1/4 cup olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon freshly ground pepper
Fajitas:
1 tablespoon olive oil
2 medium green pepper,s cut into thin slices
2 medium red or yellow pepper, cut into thin slices
1 large sweet onion, cut into medium-sized pieces
Combine the marinade ingredients and pour into a ziploc bag. Add the chicken breasts and marinate at least a few hours (overnight is best) in the refrigerator.
Grill the chicken breasts over medium-high heat for about 7-8 minutes per side or until done. Let rest a few minutes, and then cut into 1/2-inch strips immediately before serving.
While the chicken is grilling, heat the olive oil over medium-high heat in a skillet. Add the peppers and onion and cook for no more than 3-5 minutes so that the vegetables are still a little crisp.
Serve the chicken and vegetables on the flour tortillas with sides of rice and/or beans.
6 Servings
This recipe was taken from one of my Taste Of Home Cookbooks, enjoy!
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