Chicken Fajitas Margarita Low Carb Food

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.

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