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Ingredientes
- 12 ounce boneless skinless chicken breast halves cut 2" by 1/2" strips
- 1/4 c. canola oil plus
- 1 Tbsp. canola oil divided
- 2 Tbsp. fresh lime juice
- 1/4 c. tequila or possibly water
- 2 Tbsp. minced fresh cilantro divided
- 2 x garlic cloves pressed
- 1 tsp grnd cumin
- 3/4 tsp grated lime peel
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 8 x low-carb flour tortillas
- 1 sm onion thinly sliced
- 1 sm green bell pepper cut thin strips
- 1 sm tomato minced Lowfat sour cream (optional) Green salsa (optional)
Direcciones
- Place chicken, 1/4 c. of the oil, lime juice, tequila, 1 Tbsp. of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hrs or possibly overnight. Drain chicken and throw away marinade.
- Heat oven to 350 degrees. Wrap tortillas in foil and place in oven.
- Heat remaining Tbsp. oil in a large skillet over medium-high heat and cook onion 3 min, till softened. Add in pepper strips and cook 2 min, till crisp-tender. Transfer vegetables to a bowl.
- Add in chicken to skillet and cook about 5 min per side, till cooked through (add in more oil if necessary). Stir in vegetables and tomato. Cook, stirring, 2 min more. Stir in remaining cilantro.
- To serve, spoon chicken mix onto tortillas and top with lowfat sour cream and salsa, if you like.
- This recipe yields 4 servings.
- Description: "If desired the heat of warm peppers, add in a big healthy pinch of chili pwdr to the marinade or possibly top the fajitas with shredded jalapeno jack cheese."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 39 | 27% |
| Total Fat 4.41g | 6% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 32mg | 11% |
| Sodium 330mg | 14% |
| Potassium 278mg | 8% |
| Total Carbs 4.22g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.93g | 1% |
| Protein 13.45g | 22% |
