Margarita Fajitas Chicken |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish. Ingredients:
12 ounces corona beer |
1/3 cup tequila (jose cuervo gold is best) |
1/3 cup rose's lime juice or 1/3 cup lime juice |
4 chicken breasts, cut into strips |
1 tablespoon olive oil |
2 green peppers, sliced into rings (or 1 red and 1 green) |
1 onion, sliced, rings separated |
8 soft flour tortillas |
shredded cheese |
sliced black olives |
chopped lettuce |
salsa |
sour cream (i prefer fat free) |
sliced diced jalapenos or sliced diced jalapeno |
diced tomato |
guacamole |
Directions:
1. In a medium bowl, combine liquid ingredients.
2. Add chicken strips and refrigerate for at least 4 hours.
3. (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
4. When thoroughly heated, add the chicken and cook until just starting to turn golden.
5. Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
6. Heat the tortillas in a tortilla warmer.
7. 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.
8. Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
9. Top as desired with remaining ingredients.
10. It's kinda fun to let people create their own.
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