Tequila Lime Chicken Fajitas Recipes

TEQUILA LIME CHICKEN FAJITAS

Steps:

• Combine all marinade ingredients in a blender and mix until throughly combined. Add chicken to a large ziploc bag and pour marinade over chicken. Refrigerate for at least 8 hours.
• Preheat grill pan to medium high heat.
• Remove chicken from Ziploc bag and discard remaining marinade. Toss bell peppers and onion with a small amount of canola oil. Add your desired amount of salt and pepper. Cook chicken until no longer pink. Remove from pan and keep warm. Cook peppers and onions until they are crisp-tender.
• Warm tortillas according to package directions. Serve with optional sour cream, lime wedges, avocado slices or guacamole.

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 LIME CHICKEN FAJITAS

Steps:

• Cut up your chicken into thin strips (or be lazy and buy the pre-cut kind, like I did) and add it to a large bowl with a lid.
• Cover the chicken with the tequila, lime juice, minced garlic, and cilantro. Add salt and pepper to taste (I also added a sprinkle of red pepper flakes and Montreal chicken seasoning). Stir it up. Cover the bowl and let marinate in the fridge for 6-7 hours. Due to poor planning on my part, mine only marinated for about 2 1/2 hours.
• After the chicken is done marinating, start cutting up your onion and zucchini. Cut thin pieces so they cook up quickly. Season with a little olive oil, salt & pepper or whatever other seasoning you like.
• In a large skillet, heat some olive oil over medium high heat.
• Add the chicken (toss the marinade) and cook until white on the outside.
• Once the chicken is white, add in the onion and zucchini and saute until the chicken is no longer pink and the onions and zucchini are nearly translucent and soft.
• I warmed up the tortillas then topped the chicken mixture with salsa, sour cream and a sprinkle of cheese.

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.

LIME CHICKEN FAJITAS

Steps:

• Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.

GARLIC ONION CHICKEN FAJITAS WITH LIME

Steps:

• Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
• Remove chicken from marinade and shake off excess; discard remaining marinade.
• Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas.

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.

TEQUILA-LIME CHICKEN

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).