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Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Oil

  2. 1/2 cup 118ml Lime juice

  3. 1 cup 237ml Tequila

  4. 1/4 cup 59ml Tomato paste

  5. 2 Garlic cloves

  6. 1 Jalapeno chili

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Chili powder

  9. 1/2 teaspoon 2 1/2ml Cumin

  10. 1 1/2 lbs 681g / 24oz Chicken breast

  11. 10 Flour tortillas

  12. 3 tablespoons 45ml Oil

  13. 1 Bell pepper

  14. 1 Onion

  15. 1 Tomato

  16. Sour cream

Instructions Jump to Ingredients ↑

  1. Mince garlic. Cut bell pepper and onion into strips. Cut tomato into chunks. 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. Preheat oven to 350F. Wrap tortillas in aluminum foil.

  2. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl 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, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and cheese.

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