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Chicken Fajitas Margarita


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Chicken Fajitas Margarita 0 Picture


  • 12 ounces boneless skinless chicken breast halves cut 2" by 1/2"
  • strips
  • 1/4 cup canola oil plus
  • 1 tablespoon canola oil divided
  • 2 tablespoons fresh lime juice
  • 1/4 cup tequila or water
  • 2 tablespoons chopped fresh cilantro divided
  • 2 garlic cloves pressed
  • 1 teaspoon ground cumin
  • 3/4 teaspoon grated lime peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 8 low-carb flour tortillas
  • 1 small onion thinly sliced
  • 1 small green bell pepper cut thin strips
  • 1 small tomato chopped
  • Sour cream (optional)
  • Green salsa (optional)


Servings 4


Step 1

Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight. Drain chicken and discard marinade.

Heat oven to 350 degrees. Wrap tortillas in foil and place in oven.

Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened. Add pepper strips and cook 2 minutes, until crisp-tender. Transfer vegetables to a bowl.

Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). Stir in vegetables and tomato. Cook, stirring, 2 minutes more. Stir in remaining cilantro.

To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.

This recipe yields 4 servings.

Carbohydrates: 27 grams
Net Carbs: 8 grams
Fiber: 19 grams
Protein: 30 grams
Fat: 8.5 grams
Calories: 258

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