Chicken Fajitas Margarita Low Carb Recipes

CHICKEN FAJITAS MARGARITA - LOW CARB

Chicken Fajitas Margarita - Low Carb image

Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.

Provided by seahorse73

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces boneless skinless chicken breast halves, cut into 2 x 1/2 inch strips
5 tablespoons canola oil, divided
2 tablespoons fresh lime juice
1/4 cup tequila or 1/4 cup water
2 tablespoons chopped fresh cilantro, divided
2 cloves garlic, pushed through a press
1 teaspoon ground cumin
3/4 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon pepper
8 low-carb flour tortillas
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1 small tomatoes, chopped
sour cream (optional)
green chili salsa (optional)

Steps:

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°F.
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.

MARGARITA FAJITAS CHICKEN

Margarita Fajitas Chicken image

This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish.

Provided by Lori Fields

Categories Chicken

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

12 ounces Corona beer
1/3 cup tequila (Jose Cuervo Gold is best)
1/3 cup Rose's lime juice or 1/3 cup lime juice
4 chicken breasts, cut into strips
1 tablespoon olive oil
2 green peppers, sliced into rings (or 1 red and 1 green)
1 onion, sliced, rings separated
8 soft flour tortillas
shredded cheese
sliced black olives
chopped lettuce
salsa
sour cream (I prefer fat free)
sliced diced jalapenos or sliced diced jalapeno
diced tomato
guacamole

Steps:

In a medium bowl, combine liquid ingredients.
Add chicken strips and refrigerate for at least 4 hours.
(Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
When thoroughly heated, add the chicken and cook until just starting to turn golden.
Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
Heat the tortillas in a tortilla warmer.
If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
Top as desired with remaining ingredients.
It's kinda fun to let people create their own.

Nutrition Facts : Calories 526.5, Fat 21.6, SaturatedFat 5.5, Cholesterol 92.8, Sodium 479, Carbohydrate 39.4, Fiber 3.3, Sugar 3.8, Protein 36.4

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