Tequila Chicken Fajitas Recipe

Name: Tequila Chicken Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless skinless chicken breast, cut into thin strips; 1/4 cup tequila; 1/4 cup fresh lime juice; 1 tablespoon Worcestershire sauce; 1/2 teaspoon red pepper flakes (or to taste); 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 4 garlic cloves, minced; 2 teaspoons canola oil; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1/2 medium red onion, sliced into strips; 4 (6 inch) corn tortillas; 1/4 cup fresh cilantro, chopped (optional)

Servings: persons

3/4 lb boneless skinless chicken breast, cut into thin strips
1/4 cup tequila
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
2 teaspoons canola oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 medium red onion, sliced into strips
4 (6 inch) corn tortillas
1/4 cup fresh cilantro, chopped (optional)

1
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).
2
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.
3
Remove the chicken strips from the marinade and discard the marinade.
4
Cook the chicken in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no pink left.
5
Return the onions and bell peppers to the pan and heat through for about one minute. Season with salt and pepper to taste.
6
Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro, and serve.
7
Variations:
8
Tequila Steak Fajitas: Substitute 3/4 pound flank steak for the chicken breasts.
9
Tequila Shrimp Fajitas: Substitute 3/4 pound shrimp for the chicken. Cook the shrimp for 2 minutes, or just until pink.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 lb boneless skinless chicken breast, cut into thin strips, 1/4 cup tequila, 1/4 cup fresh lime juice, 1 tablespoon Worcestershire sauce, and more.

Yes, Tequila Chicken Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tequila Chicken Fajitas

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