Chicken or Beef Fajitas

Name: Chicken or Beef Fajitas
Yield: 10
Cuisine: Mexican
Ingredients: vegetable oil; lime juice; tequila; tomato paste; garlic cloves; jalapeño pepper; salt; chili powder; cumin; chicken breasts; flour; vegetable oil; sweet red bell peppers; onions; tomatoes

Start a fiesta in your kitchen with this scrumptious dish that's easy to make and enjoy!

Yield

10 servings

Prep

5 min

Cook

25 min

Ready

30 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
½	cup	vegetable oil
½	cup	lime juice
1	cup	tequila	*
¼	cup	tomato paste
2	each	garlic cloves minced
1	each	jalapeño pepper	*
2	teaspoons	salt
2	teaspoons	chili powder
2	teaspoons	cumin
2	pounds	chicken breasts halves, *boneless and skinless cut into strips, or skirt steak
10	each	all-purpose flour	*
3	tablespoons	vegetable oil
1	large	sweet red bell peppers cut into strips	*
1	large	onions cut into strips
1	large	tomatoes cut into chunks

Ingredients

Amount	Measure	Ingredient	Features
118	ml	vegetable oil
118	ml	lime juice
237	ml	tequila	*
59	ml	tomato paste
2	each	garlic cloves minced
1	each	jalapeño pepper	*
1E+1	ml	salt
1E+1	ml	chili powder
1E+1	ml	cumin
907.2	g	chicken breasts halves, *boneless and skinless cut into strips, or skirt steak
1E+1	each	all-purpose flour	*
45	ml	vegetable oil
1	large	sweet red bell peppers cut into strips	*
1	large	onions cut into strips
1	large	tomatoes cut into chunks

Directions

*Boneless, skinless breast, cut into strips; or skirt steak.

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. 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 along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.