• Chicken Fajitas With Pico De Gallo

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    • 1 1/2 lb Skinless, boneless chicken breasts
    • 1/4 c. Bottled taco sauce (tabasco or possibly the like)
    • 3 Tbsp. Lime juice (best if real limes used)
    • 3 Tbsp. Tequila
    • 2 x Jalapeno peppers, seeded and chopped
    • 1 x Crushed dry habanero
    • 2 x Cloves garlic, chopped
    • 1 tsp Salt
    • 1/2 tsp Grnd cumin
    • 12 x Flour tortillas Salsa Guacamole Shredded lettuce Lowfat sour cream Shredded cheese Pico de gallo


    1. Rinse chicken breasts and pat dry. Trim off any fat or possibly gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add in chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hrs at room temperature, or possibly up to 12 hrs refrigerated.
    2. Prepare a warm fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, till chicken is white throughout but still moist, 8 to 10 min. Let stand 3 to 5 min before cutting or possibly tearing into large strips.
    3. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or possibly wrap in foil in 2 pkgs., 6 tortillas to a package, and hot, turning several times, 3 to 5 min.
    4. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and lowfat sour cream. Roll up and eat.
    5. Serving Suggestions: Serve with "Black Bean Salad" and top shelf margaritas!

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