Combine tequila, 3 tablespoons canola oil, lime juice, garlic, honey, chili powder, ground cumin, and salt. Pour over chicken breasts in a large resealable plastic bag. Marinate for 2 to 4 hours in the refrigerator. Remove chicken; discard marinade.
Recipe
Author
Hy-Vee Test Kitchen
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Description
One way to zest up your weeknight chicken fajitas: marinate the chicken in tequila.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. tequila | ||
| 4 tbsp. Hy-Vee canola oil, divided | ||
| 2 tbsp. fresh lime juice | ||
| 2 clove(s) garlic, minced | ||
| 1 tbsp. Hy-Vee honey | ||
| 2 tsp. Hy-Vee chili powder | ||
| 1 tsp. Hy-Vee ground cumin | ||
| ½ tsp. Hy-Vee salt | ||
| 1 lbs. boneless skinless chicken breasts | ||
| 4 Hy-Vee fajita-size flour tortillas | ||
| Desired toppers, such as: Hy-Vee pico de gallo, sliced radishes, Hy-Vee Short Cuts sauteed fajita blend, cotija cheese, Hy-Vee canned black beans,sliced green onions |
Things To Grab
- Medium bowl
- Large resealable plastic bag
- Large skillet
- Meat thermometer
Directions
Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook marinated chicken for 7 to 10 minutes or until internal temperature reaches 165 degrees, turning once. Remove from skillet; rest 5 minutes.
Cut chicken into bite-size strips. Serve as desired.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 85mg
- Sodium: 430mg
- Total Carbohydrates: 20g
- Protein: 29g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%