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
Chicken Fajitas with a spicy tequila twist! Try these with my Black Magic Beans!
Recipe type: Entree
- 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)
- Toppings (cheese, sour cream, salsa, etc.)
- Measure all ingredients (except for the chicken) into a gallon-sized zip-lock bag
- Add chicken
- Make sure bag is zipped shut completely and then give everything a good shake to incorporate fully
- Marinate in the fridge for at least an hour (overnight is okay, too, depending on whether you planned ahead or not...I usually forget)
- Pre-heat grill pan, grill, or electric griddle over medium-high heat
- 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.
- Once cooked, I like to give a healthy squeeze of lime over the meat
Peppers and Onions
- 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.
- 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.
- Heat up your tortillas on the same grill you cooked the chicken in, or simply heat them in the microwave for about 20 seconds
- Build your fajita to your liking - peppers, onions, chicken, cheese, sour cream, salsa, etc.
- 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.
- 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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