Tequila-Lime Chicken Fajitas




  1. Mix marinade. Pour half of marinade over chicken strips and the remaining half over the vegetables.
  2. Cover and marinate both bowls. Marinate for 30 minutes at room temperature, or 2-24 hours refrigerated.
  3. Drain chicken and vegetables.
  4. Add 1 tbsp olive oil to hot skillet. Cook vegetables until tender crisp (about 3 minutes), stirring frequently.
  5. Remove vegetables from skillet and set aside. If necessary, add more oil to skillet and cook chicken until no longer pink, stirring frequently.
  6. Return vegetables to skillet with chicken. Heat through.
  7. Heat tortillas in 300 degree oven for 5 minutes (wrapped in foil).
  8. Serve chicken and vegetables on warmed tortillas with salsa, sour cream, guacamole and cheese. Complete the meal with a side of Spanish rice.

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