Tequila Chicken Fajitas Recipes

TEQUILA AND LIME "MARGARITA" CHICKEN FAJITAS RECIPE

Steps:

• Combine all ingredients in a large bowl. Cover and marinade overnight.
• Heat a cast iron skillet over very high heat. Once hot, transfer chicken, peppers, and onions with marinade liquid into the pan.
• Let sear for 60 seconds before stirring the chicken and vegetables. Continue to saute every 30 seconds or so until the chicken is cooked through and the vegetables are tender-crisp (about 4-6 minutes total).
• Serve hot in the skillet, with warm tortillas, lime, and cilantro.

TEQUILA CHICKEN FAJITAS

Steps:

• Preheat oven to 400 degrees F.
• In a mixing bowl, add all marinade ingredients above and whisk with a fork until well blended.
• Slice the two chicken breasts in half, and submerge in the marinade, using a brush if needed. Feel free to add a little tequila here, but later you will use it to brown the chicken so it is not necessary just yet. Set aside.
• Wash and slice bell peppers in thin strips, and onion into thin strips.
• Heat 1 tbsp vegetable oil in a large skillet over medium heat and add bell pepper and onion strips. Turn heat to low, and simmer while stirring occasionally until onions are translucent and bell peppers are soft. Careful not to burn!
• In another large skillet, heat a few tablespoons of vegetable oil over medium-high heat.
• Place the marinated chicken breasts in the hot oil for about 1 minute and drizzle tequila over them.
• Turn over and brown the other side for no more than 1 minute.
• Transfer chicken breasts to a baking pan and bake in oven for about 10-15 minutes (juices should run clear). Alternatively, you can grill chicken breasts on a grill or George Foreman grill.
• Slice chicken breasts into strips and add back into bell pepper and onion skillet, tossing everything together.
• In a clean skillet, warm a flour tortilla over low heat and add fajita mixture and cheese.
• Serve warm with sour cream, salsa, and guacamole.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

TEQUILA CHICKEN FAJITAS

Steps:

• Place the chicken strips into a large zip-top bag.
• In a glass, mix tequila, triple sec, lime zest and lime juice.
• Pour tequila mixture over chicken.
• Marinate in the refrigerator for 4 hours.
• Add the olive oil to a large skillet at medium-high heat.
• Add the chicken and brown on all sides. You may need to do this in batches.
• Remove the chicken and set it aside.
• Add the peppers and onions and cook for 5-7 minutes.
• Add the chicken back to the skillet.
• Add the dry fajita seasonings and the water.
• Stir until all incorporated.
• Bring the liquid to a boil, cover it and reduce the heat to simmer.
• Cook for 10-15 minutes.
• Serve with warm tortilla shells, lime wedges, sour cream salsa, and guacamole.

TEQUILA CHICKEN FAJITAS

Steps:

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

TASTY CHICKEN FAJITAS

Steps:

• In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.

TEX-MEX CHICKEN FAJITAS

Steps:

• In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.