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Ingredientes
- 1/2 c. Oil
- 1/2 c. Lime juice
- 1 c. Tequila
- 1/4 c. Tomato paste
- 2 x Garlic cloves
- 1 x Jalapeno chili
- 1/2 tsp Salt
- 1/2 tsp Chili pwdr
- 1/2 tsp Cumin
- 1 1/2 lb Chicken breast
- 10 x Flour tortillas
- 3 Tbsp. Oil
- 1 x Bell pepper
- 1 x Onion
- 1 x Tomato Lowfat sour cream
Direcciones
- Mince garlic. Cut bell pepper and onion into strips. Cut tomato into chunks. 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. Preheat oven to 350F. 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, just till vegetables are crisp-tender. Serve with tortillas, guacamole, lowfat sour cream, salsa, and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 738 | |
| Calories from Fat 448 | 61% |
| Total Fat 50.38g | 63% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 1.13g | |
| Cholesterol 87mg | 29% |
| Sodium 514mg | 21% |
| Potassium 639mg | 18% |
| Total Carbs 10.7g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.99g | 3% |
| Protein 30.01g | 48% |
