Tequila Lime Chicken Fajitas

I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill. Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.

For some reason the only way that I enjoy eating bell peppers is in fajitas. I like to use an assortment of red, yellow, green and orange bell peppers to add vibrant colors to the dish but they can be subbed for any mix of colors of bell peppers. This recipe is great for weeknight dinners because the chicken can be marinated ahead of time. Once the chicken is marinated the recipe comes together quickly.

Tequila Lime Chicken Fajitas

Key Ingredients in This Recipe

• Tequila – Repasado also known as gold tequila is a bit smokier than silver tequila blanco though either will do in this recipe. I prefer to use a middle of the road tequila for cooking since you will get the flavors from whatever you use though I prefer to save the real good stuff for drinking. It also helps to tenderize the chicken.
• Bell pepper – Bell peppers are sweet with a mild flavor. They don’t have any heat but add a sweet flavor, especially when sautéed. The colors of bell pepper differ based on maturity – it comes down to the time of harvesting. Red bell peppers are fully ripe. They can be substituted with another color of bell pepper in this recipe as the difference is subtle.
• Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.  
• Chicken – This recipe is made using chicken breasts cooked quickly so they don’t dry out. Marinading them in advance also helps to keep the meat tender. Boneless, skinless chicken thighs can also be used in this recipe.
• Spices – The chicken is seasoned with a combination of chili powder, cayenne, salt and pepper.

How to Make Tequila Lime Chicken Fajitas

• Marinate the chicken. In a large mixing bowl whisk together the tequila, vegetable oil, lime juice, chili powder, cayenne powder, garlic and salt until combined. Add the strips of chicken to the marinade then cover and refrigerate for at least 1 hour and up to 4 hours.
• Sauté the onions. Heat a large cast-iron skillet over medium heat, add the olive oil and heat through. Add the onions and sauté for 3 minutes.
• Cook the peppers. Add the bell peppers and continue to sauté, stirring occasionally, until the some char marks appear and the onions and peppers are tender, about 4 to 5 minutes.
• Return the pan to heat. Remove the onions and peppers to a medium mixing bowl and return the pan to medium heat.
• Cook the chicken. Add the remaining olive oil and heat through. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.
• Combine the ingredients. Add the onions and peppers back to the pan, stirring to combine.
• Serve. Serve the mixture alongside warmed tortillas, sour cream and lime wedges.

Tips and Tricks for This Recipe

• I like to melt Cheddar cheese onto the flour tortillas before piling the chicken, bell pepper and onion mixture on top.
• Try adding slices of avocado or salsa macha onto the fajitas.
• This recipe can also be made with a cast iron pan set on a grill or grill pan.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Grilled Honey Lime Shrimp Tacos
• Shrimp Fajitas Bowl with Quinoa
• Baked Crispy Chicken Tinga Tacos

Tequila Lime Chicken Fajitas

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Prep Time 1 hr

Cook Time 30 mins

Serves 4

US Customary – Metric

Ingredients:

For the tequila lime chicken marinade:

• ½ cup tequila blanco
• ¼ cup vegetable oil
• 1/3 cup freshly squeezed lime juice
• 2 tablespoons chili powder
• ½ teaspoon cayenne pepper
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 pounds boneless skinless chicken breasts, sliced into 1" thick strips
• 2 tablespoons extra-virgin olive oil

For the fajitas:

• 5 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, halved and sliced
• 1 medium red bell pepper, cored and thinly sliced
• 1 medium yellow bell pepper, cored and thinly sliced
• 1 medium green bell pepper, cored and thinly sliced
• 1 medium orange bell pepper, cored and thinly sliced
• 2 tablespoons cilantro, chopped
• 6" flour tortillas, warmed
• Sour cream, for serving
• Lime wedges, for serving

Instructions:

For the tequila lime chicken marinade:

• In a large mixing bowl whisk together the tequila, vegetable oil, lime juice, chili powder, cayenne powder, garlic and salt until combined. Add the strips of chicken to the marinade then cover and refrigerate for at least 1 hour and up to 4 hours.

For the fajitas:

• Heat a large cast-iron skillet over medium heat, add the olive oil and heat through. Add the onions and sauté for 3 minutes.
• Add the bell peppers and continue to sauté, stirring occasionally, until the some char marks appear and the onions and peppers are tender, about 4 to 5 minutes.
• Remove the onions and peppers to a medium mixing bowl and return the pan to medium heat.
• Add the remaining olive oil and heat through. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 8 minutes.
• Add the onions and peppers back to the pan, stirring to combine.
• Serve the mixture alongside warmed tortillas, sour cream and lime wedges.

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