“Fajitas are such a great food - they just scream summertime. This is great because you don't need a grill, and you can make it indoors, even if it's not summertime. I got this recipe from the Juan-Carlos Cruz Calorie Countdown Cookbook, and I wanted to save it before I have to return the book to the library! The original recipe says it serves 4. I don't know about you, but I think that would be, like, a kid serving size. Note: Prep time does not include marinating time.”
READY IN:
20mins
SERVES:
2
YIELD:
4 fajitas
UNITS:
US

Ingredients Nutrition

Directions

  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.

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