Tequila Chicken Fajitas

READY IN: 20mins
YIELD: 4 fajitas




  • Place the chicken breasts in a heavy-duty resealable bag.Mix together the tequila, lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, pepper, and garlic in a bowl. Pour into the bag with the chicken, and place into the refrigerator for 45 minutes or longer (I would probably do it several hours).
  • Heat a large nonstick skillet over medium-high heat, and add the canola oil. Saute the bell peppers and onion until crisp tender, 3 to 5 minutes. Remove from the pan and keep warm.
  • Remove the chicken strips from the marinade and discard the marinade.
  • Cook the chicken in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no pink left.
  • Return the onions and bell peppers to the pan and heat through for about one minute. Season with salt and pepper to taste.
  • Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro, and serve.
  • Variations:
  • Tequila Steak Fajitas: Substitute 3/4 pound flank steak for the chicken breasts.
  • Tequila Shrimp Fajitas: Substitute 3/4 pound shrimp for the chicken. Cook the shrimp for 2 minutes, or just until pink.