Tequila Chicken Fajitas Recipes
TEQUILA CHICKEN FAJITAS
Fajitas are such a great food - they just scream summertime. This is great because you don't need a grill, and you can make it indoors, even if it's not summertime. I got this recipe from the Juan-Carlos Cruz Calorie Countdown Cookbook, and I wanted to save it before I have to return the book to the library! The original recipe says it serves 4. I don't know about you, but I think that would be, like, a kid serving size. Note: Prep time does not include marinating time.
Provided by Greeny4444
Categories Tex Mex
Time 20m
Yield 4 fajitas, 2 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken breasts in a heavy-duty resealable bag.Mix together the tequila, lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, pepper, and garlic in a bowl. Pour into the bag with the chicken, and place into the refrigerator for 45 minutes or longer (I would probably do it several hours).
- Heat a large nonstick skillet over medium-high heat, and add the canola oil. Saute the bell peppers and onion until crisp tender, 3 to 5 minutes. Remove from the pan and keep warm.
- Remove the chicken strips from the marinade and discard the marinade.
- Cook the chicken in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no pink left.
- Return the onions and bell peppers to the pan and heat through for about one minute. Season with salt and pepper to taste.
- Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro, and serve.
- Variations:
- Tequila Steak Fajitas: Substitute 3/4 pound flank steak for the chicken breasts.
- Tequila Shrimp Fajitas: Substitute 3/4 pound shrimp for the chicken. Cook the shrimp for 2 minutes, or just until pink.
Nutrition Facts : Calories 422.1, Fat 11, SaturatedFat 1.6, Cholesterol 109, Sodium 913.1, Carbohydrate 40.8, Fiber 6.5, Sugar 5.7, Protein 41.5
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