1/4 cup Oil 1/2 cup Lime Juice 1/2 cup Tequila 2 cloves Garlic 1 Jalapeno Chili 1/2 tsp. Salt, Cumin and Chile Powder 1-1/2 lbs. Chicken Breast 10 Mission® Fajita sized Flour Tortillas 3 Tbsp. Oil 1 Bell Pepper 1 Onion 1 Tomato diced Sour Cream, Guacamole and Salsa as desired
1. In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, garlic, jalapeno, salt, chili powder and cumin. Blend well. Add chicken, cover and marinate in refrigerator for a least 6 hours or overnight. 2. Remove chicken from marinade. In a large skillet over medium-high heat, heat 3 tbs oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. 3. Slice bell pepper and onion into thin strips. Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender. 4. Serve with tortillas, guacamole, sour cream, salsa and cheese. Garnish with diced tomato.
Enjoy this delicious Rio Grande fajitas Mexican recipe!