Margarita Chicken Fajitas Recipes

MARGARITA FAJITAS CHICKEN

Steps:

• In a medium bowl, combine liquid ingredients.
• Add chicken strips and refrigerate for at least 4 hours.
• (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
• When thoroughly heated, add the chicken and cook until just starting to turn golden.
• Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
• Heat the tortillas in a tortilla warmer.
• 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.
• Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
• Top as desired with remaining ingredients.
• It's kinda fun to let people create their own.

MARGARITA CHICKEN

Steps:

• Pound chicken breasts to even thickness. This is important!
• Combine all ingredients in a blender except chicken.
• Pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
• Preheat grill to medium-high heat.
• Grill chicken breasts for 7-8 minutes per side, turning once. Since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
• Remove from grill and let rest for 5-10 minutes. Slice for fajitas, or serve whole with lime wedges and cilantro.

CHICKEN FAJITAS MARGARITA - LOW CARB

Steps:

• 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.