Chicken Fajitas Margarita - Low Carb |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese. Ingredients:
12 ounces boneless skinless chicken breast halves, cut into 2 x 1/2 inch strips |
5 tablespoons canola oil, divided |
2 tablespoons fresh lime juice |
1/4 cup tequila or 1/4 cup water |
2 tablespoons chopped fresh cilantro, divided |
2 cloves garlic, pushed through a press |
1 teaspoon ground cumin |
3/4 teaspoon lime zest |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 low-carb flour tortillas |
1 small onion, thinly sliced |
1 small green bell pepper, cut into thin strips |
1 small tomato, chopped |
sour cream (optional) |
green chili salsa (optional) |
Directions:
1. 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.
2. Drain chicken and discard marinade.
3. Heat oven to 350°F.
4. Wrap tortillas in foil and place in oven.
5. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
6. Add pepper strips and cook 2 minutes, until crisp-tender.
7. Transfer vegetables to a bowl.
8. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
9. Stir in vegetables and tomato.
10. Cook, stirring, 2 minutes more.
11. Stir in remaining cilantro.
12. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
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