Chicken Fajitas Margarita
7.3g
Net Carbs
19.2g
Protein
23.7g
Fat
5.2g
Fiber
354
Calories
Ingredients:
- 5 tablespoons Vegetable Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Green Sweet Pepper
- 12 ounce raw (yield after cooking, bone removed) Chicken Breast
- 4 tortillas Low Carb Tortillas
- 1 small whole (2-2/5" diameter) Red Tomato
- 1 teaspoon Lime Zest
- 1 teaspoon Cumin
- 2 cloves Garlic
- 1 small Onion
- 2 fluid ounce (no ice) Tequila
- 1 fluid ounce Fresh Lime Juice
- 1/8 cup Cilantro (Coriander)
Directions:
- Zest and juice the lime. Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, minced garlic, cumin, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
- Drain chicken and discard marinade. Heat oven to 350°F. Wrap tortillas in foil and place in oven.
- Heat remaining tablespoon oil in a large skillet over medium-high heat and cook sliced onion 3 minutes, until softened.
- Add pepper strips and cook 2 minutes, until crisp-tender. Transfer vegetables to a bowl.
- Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). Season to taste with salt and freshly ground black pepper.
- Stir in vegetables and diced tomato. Cook, stirring, 2 minutes more. Stir in remaining cilantro.
- To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
