Margarita Chicken Fajitas
Last night I made some Margarita Chicken Fajitas and they were amazing! Fajitas are one of my family’s favorite meals, so to switch things up a bit, I like to vary the seasoning now and then. Sometimes I will add different veggies to the mix too. But last night we just had the traditional peppers and onions. I had planned on including some sliced portabella mushrooms, but I forgot until we were sitting down to dinner!
Margarita Chicken Fajitas
- 4 Chicken Breasts, boneless and sliced
- 1/2 Cup Margarita Mix
- 2 TBSP Tequila (optional)
- 1 TSP Cumin
- 1 TBSP Taco Seasoning
- 3 Bell Peppers, sliced (Choose at least 2 colors – Red, Orange, Green, Yellow)
- 1 Onion, sliced
- 1-2 Limes
- Drizzle of Olive Oil
- Sprinkle of Oregano
- Salt & Pepper, to taste
- Cilantro, chopped for garnish
I began with 4 chicken breasts, sliced. I transferred them to a large plastic ziploc bag with 1/2 cup margarita mix, 2 TBSP tequila blanco, 1 tsp of cumin and 1 tbsp taco seasoning. Once sealing the bag, mix the seasoning around so it covers all of the chicken slices. Place in the refrigerator for at least 1 hour, though 2-4 hours would be even better. (You can marinate them longer if you wish.)
Slice your peppers and onions. You have a choice to cook them in a skillet or in the oven. Normally, I would use a cast iron skillet, but I was using my large skillet for something else, so I chose to broil them on LOW. Preheat your oven to Lo Broil. On a large shallow baking sheet, add a layer of parchment paper (optional, for easier clean up) then place your onions and peppers on top. Drizzle olive oil over the top and toss them well to coat. Next, squeeze 1/2-1 lime over the top, along with salt, pepper and oregano. Give another good stir and place in the oven.
If you are cooking stove top, place large skillet over med-high heat and coat the bottom with a generous drizzle of olive oil. Once the pan is hot, add the peppers and onions, then the lime juice, salt, pepper and oregano. “Stir fry” until peppers are tender and onions are translucent. I like to get a slight char on the veggies too. Once done, remove from heat and set aside.
This time I chose to cook my chicken on the grill. I preheated my grill to about 300deg (medium heat) and cooked for just a few minutes on each side. The larger the pieces of chicken, the longer it will take to cook. Once done, transfer the chicken to the pan with the onions & peppers. Toss together and transfer to a platter or you can keep them in your cast iron skillet. Add some wedges of lime (and lemon if you like), along with some chopped cilantro, for garnish. This would easily feed 6 people, possibly with some leftovers. We fed 4 for dinner, 2 for lunch today and I still have enough for my own dinner tonight.
You can enjoy your fajitas any way you like. We prefer corn tortillas, with salsa, cheese and sour cream. Sometimes we have guacamole too. Whenever we have fajitas, my kids like to make the salsa. This time we had a simple Pico de Gallo, which she made in the blender. Any way you like is fine. You can also serve this over Spanish Rice to make a “Fajita Bowl”. YUM! Either would, these Margarita Chicken Fajitas would be great for Cinco de Mayo! Its coming up next week!
Here is my recipe for Spanish Rice. It is pretty easy to make and so yummy too!