Directions:
- In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle purée, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.
- Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).
- Slice onions 3/4 inch thick. Rinse, stem, and seed peppers; cut into eighths lengthwise. Brush vegetables generously with reserved orange-juice mixture.
- Set vegetables on a barbecue grill over a solid bed of medium coals or medium-high heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until vegetables are browned and tender when pierced, 8 to 12 minutes total. Transfer to a platter as cooked.
- Lift chicken from marinade (discard used marinade) and lay on grill; close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center (cut to test), 6 to 10 minutes total. Transfer to a board and let stand until cool enough to handle, then slice across the grain 1/2 inch thick.
- To assemble fajitas, lay tortillas on grill as needed, turning quickly, just until warm, 3 minutes total. Fold a warm tortilla around chicken, peppers, and onion; top with avocado-orange salsa.
- To make chipotle chile purée, whirl the contents of a 7-ounce can of chipotle chiles (including sauce) in a blender or food processor until smooth. Scrape into a plastic container and store airtight in the refrigerator for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7672.13 Kcal (32122 kJ) | ||
| Calories from fat | 1936.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 215.2g | 331% | |
|---|---|---|---|
| Cholesterol | 217.56mg | 73% | |
| Sodium | 16508.14mg | 688% | |
| Potassium | 6513.54mg | 139% | |
| Total Carbs | 1247.97g | 416% | |
| Sugars | 531.42g | 2126% | |
| Dietary Fiber | 100.67g | 403% | |
| Protein | 104.61g | 209% | |
| Vitamin C | 2020.6mg | 3368% | |
| Vitamin A | 54.4mg | 1814% | |
| Iron | 567.2mg | 3151% | |
| Calcium | 794.1mg | 79% | |
| Amount Per 100 g | |||
| Calories | 142.69 Kcal (597 kJ) | ||
| Calories from fat | 36.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 331% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 73% | |
| Sodium | 307.03mg | 688% | |
| Potassium | 121.14mg | 139% | |
| Total Carbs | 23.21g | 416% | |
| Sugars | 9.88g | 2126% | |
| Dietary Fiber | 1.87g | 403% | |
| Protein | 1.95g | 209% | |
| Vitamin C | 37.6mg | 3368% | |
| Vitamin A | 1mg | 1814% | |
| Iron | 10.5mg | 3151% | |
| Calcium | 14.8mg | 79% | |
* 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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