Tequila Lime Chicken Fajitas

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 Tequila marinated chicken makes delicious Tequila Lime Chicken Fajitas!

Tequila Lime Chicken Fajitas | Persnickety Plates

This month for Surprise Recipe Swap, my partner was Jaime from Mom’s Test Kitchen. I’m not new to Jaime’s blog – I made her Red Velvet Cream Cheese Swirl Cookies a couple months ago. Check out these Vanilla Pudding Snickerdoodles she posted yesterday. I’m a little upset I didn’t get to pick those, they look awesome.

I’m missing Mexico and vacation so I picked these Garlic Tequila Chicken Fajitas to make. Plus, we brought back some tequila from Mexico that I was ready to crack open. This is the first time I cooked chicken since October. I have enjoyed being a (mostly) vegetarian for the past six months but I think I’m ready to put chicken back into the regular rotation. Every once in awhile, at least.

Fajitas are typically served with peppers, but I don’t like green peppers so I used zucchini (which I love) instead.Tequila Lime Chicken Fajitas | Persnickety Plates

Tequila Lime Chicken Fajitas | Persnickety Plates

Tequila Lime Chicken Fajitas

Melissa Williams | Persnickety Plates
Tequila marinated chicken makes delicious chicken fajitas!
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Servings 2 -4


  • 1 lb boneless skinless chicken breasts I bought the kind that's already cut into stir fry size pieces
  • ½ cup tequila I used Don Julio
  • 2 Tablespoons minced garlic
  • juice from 1 small lime
  • approximately 2 Tablespoons roughly chopped cilantro
  • salt & pepper
  • ½ of a large white onion sliced thinly
  • 1 large zucchini sliced into thin half moons
  • olive oil
  • fajita size tortillas
  • Optional Toppings
  • Salsa
  • Sour cream
  • Shredded cheese I used a Mexican blend


  • Cut up your chicken into thin strips (or be lazy and buy the pre-cut kind, like I did) and add it to a large bowl with a lid.
  • Cover the chicken with the tequila, lime juice, minced garlic, and cilantro. Add salt and pepper to taste (I also added a sprinkle of red pepper flakes and Montreal chicken seasoning). Stir it up. Cover the bowl and let marinate in the fridge for 6-7 hours. Due to poor planning on my part, mine only marinated for about 2 1/2 hours.
  • After the chicken is done marinating, start cutting up your onion and zucchini. Cut thin pieces so they cook up quickly. Season with a little olive oil, salt & pepper or whatever other seasoning you like.
  • In a large skillet, heat some olive oil over medium high heat.
  • Add the chicken (toss the marinade) and cook until white on the outside.
  • Once the chicken is white, add in the onion and zucchini and saute until the chicken is no longer pink and the onions and zucchini are nearly translucent and soft.
  • I warmed up the tortillas then topped the chicken mixture with salsa, sour cream and a sprinkle of cheese.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Jaime @ Mom's Test Kitchen says

    Lol, sorry about the snickerdoodles!! Feel free to make them just because they were awesome! 😉
    I hope you liked the fajitas!

  2. HungryLittleGirl says

    I had no idea Fajitas could look that beautiful! You did a great job with them! And with Tequila, yes please 🙂
    Great to have you with us on the SRS!

  3. Amber says

    YUM! I love fajitas – will have to try these out!

  4. TheTastyFork says

    Yum!! Looks sooo good! I love all Mexican food and if there is a way to include tequila in a meal, I’m all about it. 🙂

  5. Rachel Willis says

    These tacos look awesome! I’m with Miss Tasty up there^^^ I love Mexican food and anything with tequila is even better 🙂

  6. Julie says

    These look good! I love zucchini – never would have thought to use it in fajitas. I do like peppers but I might have to try the zucchini one day. Thank for sharing at Marvelous Mondays! Pinned to my MM board!

    Julie @ This Gal Cooks

  7. Kim Vealey says

    This comment has been removed by the author.

    • Kim Vealey says

      I would do the Mexican Hat Dance around that plate…looks awesome!!
      Stopping by from Pint Sized Baker, pinning this!

      (too many typos in my first one – whoopsie!)

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