Central American · Recipes

Tequila-Lime Chicken Fajitas

This was a relatively easy way to enjoy the classic combination of tequila and lime. This makes for a very fresh, yet rich flavor. I adapted this from an excellent tequila-lime shrimp quesadilla recipe which I will post soon! For this recipe, I served it with charred corn.

You will need:

  • 2-3 tbs canola or vegetable oil
  • 1/4 cup minced cilantro
  • 1 shallot or 2 scallions, sliced thin.
  • 2 lbs chicken breast, sliced into thin strips.
  • 2 garlic cloves minced
  • 1 small sweet pepper, seeded and sliced thin
  • 1 tsp minced canned chipotle in adobo sauce
  • 1/3 cup tequila
  • 1 tsp lime zest and two limes, cut into quarters
  • Corn tortillas or flour tortillas, grilled
  • Cotija or Monterey Jack cheese
  • salt and pepper to taste

Heating Tortillas: While cooking the vegetables and shrimp, begin to heat your tortillas.

  • Electric stove: Using your favorite frying pan or griddle, heat the pan on medium high until drops of water make the pan sizzle. Heat the tortillas for about 45 seconds on each side.
  • Gas stove: Using tongs, heat the tortillas over a low flame.* This takes some practice & skill.
  • Oven: This is good for a large stack. Preheat the oven to 350°F and assemble stacks of five or six tortillas. Wrap each stack in aluminum foil and place them on the center rack of your oven.
  • Keeping them warm:  To eat immediately: Keeping them double-wrapped in a layer of aluminum foil and then a dishtowel will keep them pretty warm even without a direct heat source. For later: Wrap your tortillas in a damp towel or aluminum foil and keep them in a slow cooker or an oven set on low.

Step one:

Heat canola oil in a skillet over medium heat until shimmering. Add garlic, chipotle, shallots or scallions, and 1/4 tsp of salt and cook until the mixture is softened ,about 2 minutes. Add sliced pepper and tequila and simmer until most of the tequila has evaporated and the pan is drier, about 5 minutes.



Step two:

Add chicken, lime zest and the the juice of one lime and cook, stirring often until the meat is cooked through, about 7 minutes. Season with additional salt and pepper, if needed. In the last minute of cooking, add 1/4 cup cilantro to the mixture, stirring to release the flavor.

Step three:

Serve with additional lime & cilantro, sour-cream, cheese, avocado and salsa of your choice. Enjoy!

I might have gone overboard with the salsa


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