Tequila Chicken Fajitas Recipes

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 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:

• 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.