Tequila Chicken Fajitas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3/4 lb boneless skinless chicken breast, cut into thin strips
• 1/4 cup tequila
• 1/4 cup fresh lime juice
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 garlic cloves, minced
• 2 teaspoons canola oil
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1/2 medium red onion, sliced into strips
• 4 (6 inch) corn tortillas
• 1/4 cup fresh cilantro, chopped (optional)

Recipe

• 1 place the chicken breasts in a heavy-duty resealable bag.mix together the tequila, lime juice, worcestershire sauce, red pepper flakes, chili powder, salt, pepper, and garlic in a bowl. pour into the bag with the chicken, and place into the refrigerator for 45 minutes or longer (i would probably do it several hours).
• 2 heat a large nonstick skillet over medium-high heat, and add the canola oil. saute the bell peppers and onion until crisp tender, 3 to 5 minutes. remove from the pan and keep warm.
• 3 remove the chicken strips from the marinade and discard the marinade.
• 4 cook the chicken in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no pink left.
• 5 return the onions and bell peppers to the pan and heat through for about one minute. season with salt and pepper to taste.
• 6 warm the tortillas and place on plates. divide the chicken mixture evenly among the tortillas, sprinkle with cilantro, and serve.
• 7 variations:
• 8 tequila steak fajitas: substitute 3/4 pound flank steak for the chicken breasts.
• 9 tequila shrimp fajitas: substitute 3/4 pound shrimp for the chicken. cook the shrimp for 2 minutes, or just until pink.