Tequila And Lime Margarita Chicken Fajitas Food

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

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.

MARGARITA FAJITAS CHICKEN

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.

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.

CHICKEN FAJITAS MARGARITA - LOW CARB

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.