Best Margarita Fajitas Chicken Recipes

CHICKEN FAJITAS MARGARITA - LOW CARB

Steps:

• Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
• Drain chicken and discard marinade.
• Heat oven to 350°F.
• Wrap tortillas in foil and place in oven.
• Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
• Add pepper strips and cook 2 minutes, until crisp-tender.
• Transfer vegetables to a bowl.
• Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
• Stir in vegetables and tomato.
• Cook, stirring, 2 minutes more.
• Stir in remaining cilantro.
• To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.

MARGARITA FAJITAS CHICKEN

Steps:

• In a medium bowl, combine liquid ingredients.
• Add chicken strips and refrigerate for at least 4 hours.
• (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
• When thoroughly heated, add the chicken and cook until just starting to turn golden.
• Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
• Heat the tortillas in a tortilla warmer.
• If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
• Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
• Top as desired with remaining ingredients.
• It's kinda fun to let people create their own.

MARGARITA CHICKEN FAJITAS

Steps:

• 1. In a big bowl, combine olive oil, lime zest, lime juice, tequila, orange juice, adobo sauce, garlic, sugar, salt, and pepper. Add the chicken, toss to coat, and refrigerate for at least 4 hours and up to 24 hours.
• 2. Preheat the oven to 200 degrees F
• 3. Lift the chicken out of the marinade, wipe off any excess and keep one cup of the marinade (may want to keep twice as much). In an extra large heavy skillet, heat the oil over medium high heat until shimmering hot. Sear the chicken, working in batches if it doesn't all fit comfortably, until teh underside is browned, about five minutes. Flip the chicken and cook until the other side is browned, about five minutes longer.
• 4. Cut the chicken, if there's any pink left inside, turn heat down to medium and cook for another few minutes to finish. Remove from the heat, transfer to an ovenproof bowl, over with foil, and keep warm in the oven. Do not clean skillet
• 5. Make the fajitas - Heat the oil in the same skillet and add onion and peppers, stirring occasionally, until well browned, 10-12 minutes. Season to taste wtih salt and pepper and transfer to a bowl, and cover to keep warm.
• 6. Add the reserved marinade to the skillet and bring to boil.
• 7. Remove the chicken from the oven and shred into bite sized pieces, seasoning with more salt if necesary.
• 8. Warm the tortillas.
• 9. Set the tortillas out with bowls of chicken and onion/pepper mixture. Drizzle some of the boiled marinade on the chicken to keep it moist. Serve with shredded cheese, avocado and tomatoes and let people build their fajitas.