Tequila-marinated Chicken Fajitas

Last weekend I managed to not over-schedule our Sunday, which meant that my evening was free to make another tasty meal.  Mike’s vote was fajitas so I went to work finding the perfect inspiration.  As soon as I found a recipe that called for tequila, I knew we had a winner!  The following recipe started with inspiration from a couple of Rachael Ray and Pat and Gina Neely recipes, but of course I had to “Taylor” it.  Enjoy!

Tequila-marinated Chicken Fajitas

 

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Prep time

1 hour 15 mins

Cook time

10 mins

Total time

1 hour 25 mins

 

Chicken Fajitas with a spicy tequila twist! Try these with my Black Magic Beans!

Author: Taylor

Recipe type: Entree

Cuisine: Mexican

Serves: 4-6

Ingredients

• 1 pound chicken strips (or any other meat of your choice)
• ¼ cup tequila
• Zest of 1 lime
• ¼ cup lime juice
• ¼ cup extra virgin olive oil (EVOO)
• 1 tbsp honey
• ½ jalapeno seeded and diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried thyme
• ½ chipotle in adobo, chopped
• Salt and pepper, to taste
• 1 sweet onion, sliced into strips
• 2 bell peppers of your choice, sliced into strips (I like the sweetness of the orange and red peppers, but Mike likes the green ones)
• Tortillas
• Toppings (cheese, sour cream, salsa, etc.)

Instructions

Chicken

1. Measure all ingredients (except for the chicken) into a gallon-sized zip-lock bag
2. Add chicken
3. Make sure bag is zipped shut completely and then give everything a good shake to incorporate fully
4. Marinate in the fridge for at least an hour (overnight is okay, too, depending on whether you planned ahead or not...I usually forget)
5. Pre-heat grill pan, grill, or electric griddle over medium-high heat
6. Using tongs, pick the chicken strips out of the marinade and cook for about 3-5 minutes on each side. This all depends on how thick the chicken is.
7. Once cooked, I like to give a healthy squeeze of lime over the meat

Peppers and Onions

1. The sliced peppers and onions can just be sauteed in a pan over medium heat. Personally, I like my onions caramelized, so I usually start them low and slow with some EVOO before turning up the heat and adding Mike's veggies for a few minutes.
2. For some additional flavor, you can pour in some of the marinade right when you add the peppers and onions to the pan. If you do this, cook over medium-high heat to bring the liquid to a boil so you can kill all of the chicken germies.

Fajita Construction

1. Heat up your tortillas on the same grill you cooked the chicken in, or simply heat them in the microwave for about 20 seconds
2. Build your fajita to your liking - peppers, onions, chicken, cheese, sour cream, salsa, etc.
   
   

"Taylor" It!

1. One little trick I like is to schmear a little sour cream directly onto the tortilla. I like this better than mounding it on top of everything because you get a nice even bite. I then layer the cheese over the sour cream - I get an even layer, it doesn't fall off, and it tends to melt better under the warmth of the meat and veggies.
2. Chipotle in adobo is canned and can be found in the Hispanic food section of just about any grocery store. I transfer it from the can to a small plastic container that lives in my freezer. It’s super easy to slice off a chunk any time it’s needed in a recipe and then none of it goes to waste!

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