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Ingredientes
- 1/2 c. Vegetable oil
- 1/2 c. Lime juice
- 1 c. Tequila
- 1/4 c. Tomato paste
- 2 x Garlic cloves chopped
- 1 whl jalapeno pepper
- 1/2 tsp Salt
- 1/2 tsp Chili pwdr
- 1/2 tsp Cumin
- 1 1/2 lb Chicken breast*
- 10 x Flour tortillas for fajitas
- 3 Tbsp. Vegetable oil
- 1 lrg bell pepper cut into
- 1 lrg onion cut into strips
- 1 lrg tomato cut into chunks
Direcciones
- *Boneless, skinless breast, cut into strips; or possibly skirt steak.
- In a glass bowl or possibly baking dish, combine 1/2 c. oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili pwdr, and cumin. Blend well.
- Add in chicken, cover, and marinate in refrigerator at least 6 hrs or possibly overnight. Wrap tortillas in aluminum foil. Bake 15 min while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbsp. oil. Add in chicken and cook, stirring constantly, 5 to 7 min or possibly till chicken is done. Add in bell pepper and onion and cook 3 min more along with tomatoes, just till vegetables are crisp-tender. Serve with tortillas, guacamole, lowfat sour cream, salsa, and grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 179 | 60% |
| Total Fat 20.2g | 25% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.45g | |
| Cholesterol 35mg | 12% |
| Sodium 206mg | 9% |
| Potassium 297mg | 8% |
| Total Carbs 5.34g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.64g | 2% |
| Protein 12.2g | 20% |
