Ingredients
- For fajita filling:
- 2 boneless, skinless chicken breast halves, trimmed and sliced into strips
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 red onion, sliced into strips
- 1 jalapeno, minced
- 2 cloves garlic, minced
- 1 tablespoon cilantro, minced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- dash of cayenne
- dash of ground coriander
- 1/4 cup tequila
- 1/4 cup fresh lime juice
- For serving:
- tortillas
- sour cream
- shredded cheddar
- lime wedges
- salsa (see above)
- guacamole (see above
Directions
-
Combine all the fajita filling ingredients in a gallon-sized Ziploc bag and seal. Shake to coat the peppers, onions and chicken with the seasonings. Refrigerate for about 30 mintues.
-
Heat a well-seasoned grill pan over medium-high heat. Grill the marinated fajita mixture until the chicken is cooked through, about 8 to 10 minutes. Serve with warm tortillas and all the fixings.