Tequila Lime Chicken Fajitas - Recipes at Penzeys Spices

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Host a fun fiesta in your own backyard with this festive recipe from Amy Fogerty. To read her story, turn to page 50.

6 large boneless/skinless chicken breasts

Marinade:

1/2 Cup tequila
1/2 Cup lime juice (juice of 4 limes)
1/4 Cup olive oil
1 TB. REGULAR CHILI POWDER
1 TB. GROUND CUMIN
1 TB. PENZEYS MINCED GARLIC
1 TB. CILANTRO, dried or 1/4 Cup fresh, chopped
1 tsp. salt
1 tsp. GROUND BLACK PEPPER

Fajitas:

1 TB. olive oil
2 medium green pepper, cut into thin slices
2 medium red or yellow pepper, cut into thin slices
1 large sweet onion, cut into medium-sized pieces
12 large flour tortillas

Combine the marinade ingredients and pour into a zip-top bag. Add the chicken breasts and marinate at least a few hours (overnight is best) in the refrigerator.

Grill the chicken breasts over medium-high heat for about 7-8 minutes per side or until done. Let rest a few minutes, and then cut into 1/2-inch strips immediately before serving.

While the chicken is grilling, heat the olive oil over medium-high heat in a skillet. Add the peppers and onion and cook for no more than 3-5 minutes so that the vegetables are still a little crisp.

Serve the chicken and vegetables on the flour tortillas with sides of rice and/or beans.

Prep. time: 10 minutes plus marinating time
Cooking time: 20 minutes
Yield: 12 fajitas

Nutritional Information:
Servings 12; Serving Size 1 fajita (145g); Calories 230; Calories from fat 80; Total fat 9g; Cholesterol 30mg; Sodium 360mg; Carbohydrate 19g; Dietary Fiber 2g; Protein 14g.

Description	Price	Qty
Regular Chili Powder 1.1 oz. 1/4 cup jar	$3.49
Cumin Ground .9 oz. 1/4 cup jar	$3.29
Penzeys Minced Garlic .4oz 1/4 cup jar	$1.99
Cilantro .3 oz. 1/2 cup jar	$3.49
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar	$4.99