Chicken Fajitas Margarita - Low Carb

Total Time
Prep 10 mins
Cook 10 mins

Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.

Ingredients Nutrition


  1. 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.
  2. Drain chicken and discard marinade.
  3. Heat oven to 350°F.
  4. Wrap tortillas in foil and place in oven.
  5. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
  6. Add pepper strips and cook 2 minutes, until crisp-tender.
  7. Transfer vegetables to a bowl.
  8. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
  9. Stir in vegetables and tomato.
  10. Cook, stirring, 2 minutes more.
  11. Stir in remaining cilantro.
  12. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.


Most Helpful

We liked this very much. It isn't a typical spicy fajita recipe but more of a mild flavor. I added a few dashes of mexican chili powder for some spice. Very good and we'd make this again.

SVSOUZA March 06, 2008

I was disappointed with how this turned out. It was not as flavorful as I expected.

evewitch April 14, 2006

Very Very Very Good. Loved it. The chicken was tender,.... and quite tasty this will be made over and over again. Husband: MMMMM great!!!! 4 1/2 "dont't eat it all!!! I want to have some for lunch tommorrow!!!" He got a ham sandwich at school while I used the leftover couple ounces with a low carb wrap a slice of cheese and whipped cream cheese (garlic and herb.)Even Better the next day!!!! Thanks!!!!!

Courtney Ellen January 05, 2006

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