Chicken Fajitas Margarita

By á-174942

Ingredients

• 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)

Details

Servings 4

Preparation

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