- 20 mins
- 45 mins
Ingredients
- Garnish:
- 1 to 3 1 to 3 3 chicken breasts depending on the size of the group
- Adobo Seasoning (I use Penzy's)
- Ground Cumin
- Salsa (whatever is your favorite)
- Margarita mix
- Lime Juice
- plastic bowl with tight lid large enough for the chicken & mix
- Flour or whole wheat fajita size tortilla's
- sliced red peppers
- sliced onions
- shredded lettuce
- shredded cheese
- salsa
- sour lean or sour cream
- guacamole
- Side dish:
- 1 1 1 can black beans
- 1 1 can 1 small can sweet corn (optional)
- 1 1 1 can Old El Paso diced green chili's
- 1 1 1 Tbsp ground cumin
Preparation
Step 1
Season chicken breasts liberally on both sides with Adobo seasoning, sprinkle a little cumin on both sides, place into a plastic bowl. Add enough margarita mix to just cover, add in 2 tablespoons lime juice and 1/2 cup salsa. Close lid and shake to mix. Refrigerate for 4 to 12 hours, can be made a night ahead as well.
Grill until cooked through, I usually go about 10 minutes on each side.
While chicken is cooking, slice up peppers and onions and sauté in a little olive oil until browned and tender.
Guacamole
1 - 2 ripe avocado's - slice in half lengthwise, remove seed, squeeze into a small mixing bowl
add 1 tsp lime juice
1 Tbsp diced onion
1 tsp Emeril's southwest seasoning (sub in a 1/2 teaspoon ground chipotle pepper plus 1/2 teaspoon garlic powder)
2 Tbsp chopped fresh cilantro or 1 TBSP dried cilantro
mash and mix well with a fork
add in 1/4 cup salsa, stir and serve with chips and fajita's.
Side dish
drain and rinse black beans, in medium microwave safe bowl, add in black beans, drained corn is using, add diced green chili's and cumin, mix well, heat in microwave for 2 minutes, stir and serve with fajitas.