Chicken Fajitas Margarita - Low Carb

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 12  ounces boneless skinless chicken breast halves, cut into 2 x 1/2 inch strips
• 5  tablespoons canola oil, divided
• 2  tablespoons fresh lime juice
• 1⁄4 cup  tequila or 1⁄4 cup water
• 2  tablespoons  chopped fresh cilantro, divided
• 2  cloves garlic, pushed through a press
• 1  teaspoon ground cumin
• 3⁄4 teaspoon lime zest
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 8  low-carb flour tortillas
• 1  small onion, thinly sliced
• 1  small green bell pepper, cut into thin strips
• 1  small tomatoes, chopped
•  sour cream (optional)
•  green chili salsa (optional)

Directions

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.