Margarita Chicken Fajitas Food

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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

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 CHICKEN



Margarita Chicken image

A great filler for quesadillas or fajitas, this chicken is flavorful and juicy. A real crowd-pleaser!

Provided by orangeteapot

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup margarita mix
1/4 cup soy sauce
1/4 cup vegetable oil
1/2 lemon, juiced
1 fresh garlic clove, chopped
1/4 cup fresh cilantro
1 teaspoon hot sauce (optional)
1/2 teaspoon cumin
1/2 teaspoon black pepper
4 -6 boneless skinless chicken breasts
lime wedges and cilantro (to garnish)

Steps:

  • Pound chicken breasts to even thickness. This is important!
  • Combine all ingredients in a blender except chicken.
  • Pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
  • Preheat grill to medium-high heat.
  • Grill chicken breasts for 7-8 minutes per side, turning once. Since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
  • Remove from grill and let rest for 5-10 minutes. Slice for fajitas, or serve whole with lime wedges and cilantro.

OLE! MARGARITA FAJITAS



Ole! Margarita Fajitas image

Make and share this Ole! Margarita Fajitas recipe from Food.com.

Provided by The Spice Guru

Categories     Meat

Time 4h15m

Yield 8-16 serving(s)

Number Of Ingredients 37

1 1/2-2 lbs flank steaks or 1 1/2-2 lbs boneless chicken breasts (cut into thin 2-3 inch strips for pan-frying)
1 cup premium margarita mix (Jose Cuervo Premium)
1/3 cup premium tequila (Jose Cuevo 1800 or Gold)
1/3 cup freshly squeezed lime juice
2 tablespoons Cointreau liqueur (or fresh orange juice) or 2 tablespoons Grand Marnier (or fresh orange juice)
1 ounce fresh cilantro
2 1/4 teaspoons margarita salt (kosher salt)
2 teaspoons ground cumin
1/3 cup canola oil (recommended for a clean flavor)
2 garlic cloves
1 large whole pickled jalapeno pepper (stem removed)
1 teaspoon ground coriander (or 1 1/4 teaspoon whole)
1 teaspoon ground black pepper
1/4 teaspoon freshly grated lime peel
1 light brush canola oil
1 light squeeze fresh lime juice
1 light sprinkle margarita salt (kosher salt)
1 light brush canola oil
1 squeeze fresh lime juice
1 light sprinkle margarita salt (kosher salt)
2 tablespoons canola oil (to iron skillet or wok for pan-frying)
1/4 teaspoon liquid smoke (optional, to skillet oil for smoky flavor)
2 julienned white onions
2 -3 julienned green bell peppers or 2 -3 tri-color bell peppers
2 julienned seeded fresh jalapeno peppers
1 tablespoon chopped cilantro
1 clove pressed garlic
1/2 teaspoon margarita salt (kosher salt)
1 tablespoon canola oil, for sauteeing
8 -16 warmed grilled flour tortillas
salsa
shredded monterey jack cheese
shredded lettuce
sour cream
guacamole
pico de gallo
fresh lime wedge

Steps:

  • SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
  • PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
  • POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
  • GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
  • WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
  • SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
  • PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
  • GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
  • ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
  • PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!

Nutrition Facts : Calories 400.3, Fat 24, SaturatedFat 4.6, Cholesterol 57.8, Sodium 1042.7, Carbohydrate 24.8, Fiber 2.6, Sugar 3.1, Protein 22

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

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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