Arizona Chicken Fajitas
Yield
10 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
lime juice
|
|
| 1 | cup |
tequila
|
* |
| ¼ | cup |
tomato paste
|
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
jalapeño pepper
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| 1 ½ | pounds |
chicken breasts
|
|
| 10 | each |
flour tortillas
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
onions
|
|
| 1 | each |
tomatoes
|
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
lime juice
|
|
| 237 | ml |
tequila
|
* |
| 59 | ml |
tomato paste
|
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
jalapeño pepper
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
|
|
| 680.4 | g |
chicken breasts
|
|
| 1E+1 | each |
flour tortillas
|
*
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
onions
|
|
| 1 | each |
tomatoes
|
|
| 1 | x |
sour cream
|
*
|
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.
