Margarita Chicken Fajitas

May 3, 2012

At a Mexican restaurant, Chicken Fajitas are my go to dish.  Any time we have ever tried a new Mexican place, this is always what I will order the first time we visit.  If a place makes a good fajita, it's a keeper.  Unfortunately, not many places do.  A lot of times, the chicken is bland.  Like they took it out of the freezer and just threw it in a pan bland.  No marinade or seasoning whatsoever.  Those places don't get a second try.

So, while I was guzzling politely sipping margaritas the other night, I thought, hmm, I wonder if this would make a good marinade?  So, tonight, we tried it.  Because, to be honest, in my old age, I cannot finish 4 margaritas on my own.  (Hubs was not partaking) So we had some leftover anyhow ... let's put it to use.

First, one thing to know.  This is not one of those marinades that you want to sit for hours and hours and hours.  It has lime juice in it.  The citric acid will eventually cook your chicken and give you mush.  You want to marinate for somewhere between 45and 90 minutes.  If you are looking for a sweeter chicken, go 90.  If you are just looking for some tang, go 45.

Here is what you'll need:


1lb chicken, cut into fajita size slices
Margarita marinade found
Green, red, and yellow peppers
salt, pepper, chili powder, garlic salt - to taste
Any assorted toppings you enjoy:  tomatoes, cheese, lettuce.

Cut up chicken and place in dish.  Cover with marinade.  Cover dish and refrigerate 45 to 90 minutes.

Cut up peppers.

Cut up onion.

Once chicken has finished marinating, throw in hot pan and saute till almost done.  Add peppers and onion. 

At this point, I also threw in a little salt, pepper, garlic salt, and chili powder.  Saute until veggies are crisp tender.

Serve with your favorite toppings. 

We really enjoyed this!  The chicken was very flavorful and went well with the variety of peppers.  Definitely a keeper of a recipe!


Post a Comment

Blog contents © Try One ... 2012. Blogger Theme by Nymphont.