Arizona Chicken Fajitas
Submitted by lorrainelan
Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.
YIELD
10 servingsPREP
10 minCOOK
30 minREADY
40 minThese Arizona-style fajitas pack a flavor punch with an overnight marinade of tequila, lime juice, and smoky spices.
The chicken soaks up tomato paste, jalapeño, cumin, and chili powder, then gets seared hot and fast with crisp bell peppers and onions.
Wrap it all in warm flour tortillas with guacamole, sour cream, and melted cheese.
Chef Tips
- Marinate chicken at least 6 hours or overnight for maximum flavor
- Wrap tortillas in foil and warm in the oven while cooking chicken
- Cook chicken over high heat first, then add vegetables so they stay crisp-tender
- Cut bell peppers and onions into strips so they cook quickly and evenly
Ingredients
Directions
Mince garlic.
Cut bell pepper and onion into strips. Cut tomato into chunks.
In a glass bowl or baking dish , combine ½ cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin.
Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight.
Preheat oven to 350℉ (180℃).
Wrap tortillas in aluminum foil.
Bake 15 minutes while preparing fajitas.
Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil.
Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done.
Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender.
Serve with tortillas, guacamole, sour cream, salsa, and cheese.
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