Tequila Lime Chicken Fajitas

tequila lime and chili chicken fajitas with bell peppers and onion

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.

Course Main Course, taco

Cuisine Mexican

Keyword bell pepper, chicken, fajita, flour tortillas, lime, taco, tequila, tortilla

Prep Time 1

Cook Time 30

Servings

Calories 864kcal

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

US Customary - Metric

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.

Nutrition