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.
Tequila Lime Chicken Fajitas
- 1 lb boneless skinless chicken breasts I bought the kind that's already cut into stir fry size pieces
- 1/2 cup tequila I used Don Julio
- 2 Tablespoons minced garlic
- juice from 1 small lime
- approximately 2 Tablespoons roughly chopped cilantro
- salt & pepper
- 1/2 of a large white onion sliced thinly
- 1 large zucchini sliced into thin half moons
- olive oil
- fajita size tortillas
- Optional Toppings
- 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.
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