Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.46 Kcal (1199 kJ) | ||
| Calories from fat | 182.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.26g | 31% | |
|---|---|---|---|
| Cholesterol | 50.49mg | 17% | |
| Sodium | 580.89mg | 24% | |
| Potassium | 380.46mg | 8% | |
| Total Carbs | 7.2g | 2% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 17.76g | 36% | |
| Vitamin C | 39.8mg | 66% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13mg | 72% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.39 Kcal (579 kJ) | ||
| Calories from fat | 88.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 31% | |
|---|---|---|---|
| Cholesterol | 24.39mg | 17% | |
| Sodium | 280.62mg | 24% | |
| Potassium | 183.79mg | 8% | |
| Total Carbs | 3.48g | 2% | |
| Sugars | 1.3g | 11% | |
| Dietary Fiber | 0.52g | 4% | |
| Protein | 8.58g | 36% | |
| Vitamin C | 19.2mg | 66% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 6.3mg | 72% | |
| Calcium | 10mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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