TEQUILA CHICKEN FAJITAS

Tequila Chicken Fajitas image

Provided by Greeny4444

Categories Tex Mex

Time 20m

Yield 4 fajitas, 2 serving(s)

Number Of Ingredients 15

3/4 lb boneless skinless chicken breast, cut into thin strips
1/4 cup tequila
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 garlic cloves, minced
2 teaspoons canola oil
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 medium red onion, sliced into strips
4 (6 inch) corn tortillas
1/4 cup fresh cilantro, chopped (optional)

Steps:

Place the chicken breasts in a heavy-duty resealable bag.Mix together the tequila, lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, pepper, and garlic in a bowl. Pour into the bag with the chicken, and place into the refrigerator for 45 minutes or longer (I would probably do it several hours).
Heat a large nonstick skillet over medium-high heat, and add the canola oil. Saute the bell peppers and onion until crisp tender, 3 to 5 minutes. Remove from the pan and keep warm.
Remove the chicken strips from the marinade and discard the marinade.
Cook the chicken in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no pink left.
Return the onions and bell peppers to the pan and heat through for about one minute. Season with salt and pepper to taste.
Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro, and serve.
Variations:
Tequila Steak Fajitas: Substitute 3/4 pound flank steak for the chicken breasts.
Tequila Shrimp Fajitas: Substitute 3/4 pound shrimp for the chicken. Cook the shrimp for 2 minutes, or just until pink.

Nutrition Facts : Calories 422.1, Fat 11, SaturatedFat 1.6, Cholesterol 109, Sodium 913.1, Carbohydrate 40.8, Fiber 6.5, Sugar 5.7, Protein 41.5