Chicken Or Beef Fajitas Recipe - Cooking Index
1/2 cup | 118ml | Vegetable oil |
1/2 cup | 118ml | Lime juice |
1 cup | 237ml | Tequila |
1/4 cup | 59ml | Tomato paste |
2 | Garlic cloves - minced | |
1 | Jalapeno pepper | |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Chili powder |
1/2 teaspoon | 2.5ml | Cumin |
1 1/2 lbs | 681g / 24oz | Chicken breast* |
10 | Flour tortillas for fajitas | |
3 tablespoons | 45ml | Vegetable oil |
1 tablespoon | 15ml | Bell pepper - cut into (large) |
1 tablespoon | 15ml | Onion - cut into strips (large) |
1 tablespoon | 15ml | Tomato - cut into chunks (large) |
*Boneless, skinless breast, cut into strips; or skirt steak.
In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin.
Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas.
Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbs oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done.
Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.
Source:
Fast With Five
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