Tequila marinated chicken makes delicious Tequila Lime Chicken Fajitas!

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

Tequila marinated chicken makes delicious chicken fajitas!

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Servings: -4

Author: Melissa | Persnickety Plates

Ingredients

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
Salsa
Sour cream
Shredded cheese I used a Mexican blend

Instructions

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.