Chicken Fajitas Margarita - Low Carb

Name: Chicken Fajitas Margarita - Low Carb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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)

(3)

Recipe by seahorse73

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.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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