I love fajitas! In any way shape or form, if fajitas are on the menu, I usually order them. These fajitas feature tequila lime marinated chicken and beef, but you can use anything you like! Shrimp, fish, chicken or beef, any of those would work perfectly in this dish.
Marinade
1/2 cup gold tequila
2 limes, zested and juiced
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, grated
1/2 teaspoon cumin
3 tablespoons olive oil
3-4 dashes of your favorite hot sauce (optional)
2 pounds of chicken, beef, shrimp or fish
1 teaspoon paprika
1 bell pepper, cut into strips
1 onion, cut into strips
Salt & Pepper
1/3 cup chipotle sauce (optional)
For serving
Pico de gallo
Guacamole
Sour cream
Flour or corn tortillas
Directions
Zest your limes! Do this before squeezing…trust me. I’ve tried doing the reverse, with disastrous results.
Measure 1/2 cup of tequila in a measuring cup and add in 2 tablespoons of olive oil.
Toss in the lime zest, then grate in the garlic.
Squeeze in the lime juice.
Add the salt and pepper.
And finally, drizzle in the hot sauce.
Whisk to combine and dissolve the salt.
Place your protein in a zip top bag and cover with marinade. If you’re using more than one protein, marinate them separately, and divide the marinade equally between the bags.
Refrigerate for 30 minutes (fish and shrimp) to 1 hour (chicken and steak). You don’t want to go too long with this marinade, since it contains a good amount of acid.
Heat a cast iron skillet to medium high heat, and drizzle in 1 tablespoon of olive oil. It should smoke slightly. Chop your bell pepper and onion into strips.
Toss the veggies into the hot pan and season with a pinch of salt and pepper. Cook for 5 minutes, tossing frequently. You want them to develop that char that’s essential for yummy fajitas.
After they’re nice and caramalized, remove the veggies from the pan and set aside.
Remove the marinated meat from the marinade and pat dry on with paper towels. This will help the meat brown in the pan, instead of steaming. Sprinkle with a pinch of paprika for coloring.
Place the chicken in the pan, and sear for 2-3 minutes, then flip. Lower the heat and saute the chicken until it’s cooked through.
When the chicken is cooked, toss in the steak strips. Remove the chicken and slice into strips, then toss back into the pan.
If you’re using the chipotle sauce, add it in now.
Add in the softened veggies and stir everything together to combine.
Serve with pico de gallo, my awesome guacamole and sour cream. If you’re feeling extra fancy, you can serve these with my homemade flour tortillas!
