Tequila Lime Chicken Fajitas

By teachskinner

Recipe from Penzey's Spices

Ingredients

• Marinade:
• 6 large boneless/skinless chicken breasts
• 1/2 Cup tequila
• 1/2 Cup lime juice (juice of 4 limes)
• 1/4 Cup olive oil
• 1 TB. REGULAR CHILI POWDER
• 1 TB. GROUND CUMIN
• 1 TB. PENZEYS MINCED GARLIC
• 1 TB. CILANTRO, dried or 1/4 Cup fresh, chopped
• 1 tsp. salt
• 1 tsp. GROUND BLACK PEPPER
• Fajitas:
• 1 TB. olive oil
• 2 medium green pepper, cut into thin slices
• 2 medium red or yellow pepper, cut into thin slices
• 1 large sweet onion, cut into medium-sized pieces
• 12 large flour tortillas

Preparation

Step 1

Combine the marinade ingredients and pour into a zip-top 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.

Prep. time: 10 minutes plus marinating time
Cooking time: 20 minutes
Yield: 12 fajitas