Chicken Fajitas

Simply put, these fajitas are killer. They are a go-to when I’m having friends over for dinner at the last minute, because I usually have all of the ingredients on hand, they’re simple to make, and they are always a crowd pleaser. It’s also the perfect excuse for margaritas! The fajitas aren’t too spicy, but they do have a nice kick to them. If you want to cut back on the heat, use less cayenne or get rid of all of your jalapeño seeds.

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Marinade

3 cloves garlic, minced
1 tablespoon cumin
1/2 teaspoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon chili powder
Zest of 1 lime
1/4 cup lime juice
1/2 cup silver tequila
1 tablespoon honey

Fajitas
1/2 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil, divided
2 bell peppers, sliced
1 yellow onion, sliced
1 jalapeño, minced
1 lime, juiced

In a large bowl, whisk garlic, cumin, paprika, cayenne, chili powder, zest, lime juice, tequila, and honey.

Season chicken with salt. Add to marinade. Cover and refrigerate for at least 2 hours. Drain chicken and discard marinade.

In a large frying pan, heat 1 tablespoon oil over medium-high heat. Add onion and sautée until just brown; remove and set aside. Add peppers and sautée until charred; remove and set aside. Add chicken and sautée until browned. Stir in onions, peppers, and jalapeño. Sautée until chicken is cooked through, about 5-7 more minutes. Squeeze with lime juice and serve with fresh tortillas, sour cream, and guacamole.