Best Tequila Chicken Fajitas Recipes

GRILLED TEQUILA-LIME CHICKEN FAJITAS

Steps:

• Place chicken in a resealable plastic bag; douse with 3/4 cups marinade. Refrigerate 8 hours to overnight.
• Combine the remaining 3/4 cups marinade, onion, mushrooms, red bell pepper, and green bell pepper in another resealable plastic bag. Marinate for 1 to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Thread the onions, mushrooms, red bell peppers, and green bell peppers onto skewers. Place on the grill; cook until vegetables are tender, 10 to 15 minutes.
• Place chicken breasts onto the grill and cook until no longer pink in the center and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Slice cooked chicken; serve alongside skewers.

INSTANT POT TEQUILA AND LIME CHICKEN FAJITAS SOUS VIDE RECIPE

Steps:

• Preheat your Instant Pot Ultra or immersion circulator to 165F.
• To make the chicken, combine all spices, olive oil, tequila, honey, and lime juice in a small bowl. Pour this mixture into a Sous vide bag.
• Add the chicken, turning it in the bag several times to thoroughly coat.
• Add the cilantro and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
• For the peppers and onion, slice the peppers into strips.
• Halve the onion, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
• Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal -vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
• Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.
• Just before done, preheat your broiler.
• Once finished, carefully remove both bags and pat dry.
• Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the chicken.
• Remove the chicken, discard the cilantro, and place next to the veggies.
• Broil for approximately 2-4 minutes or until just starting to brown and char, turn the chicken, mix the veggies with tongs, and broil for another couple minutes.
• Transfer the chicken to a cutting board, then slice thinly against the grain.

TEQUILA CHICKEN FAJITAS

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.