This recipe comes from Jeannie Morgan in Bath County VA.
1 ½ lb. chicken breasts, cut into strips
1 c. sliced onions
2 sliced green peppers
2 sliced red peppers
Marinade:
1/3 c olive oil
2 tbs soy sauce
1/3 c lime juice
¼ c. tequila
1 tsp oregano
½ tsp cumin
½ tsp crushed red pepper flakes
1 tsp garlic powder
Mix and put in Ziploc bag-add add the chicken and vegetables and marinate for 2-4 hrs.
Condiments:
Flour totillas
Sour cream
Guacamole
Diced tomatoes
Salsa
Mexican cheese
Chopped cilantro
Chopped green chilies
Take the food out of the marinade and sauté in a cast iron skillet until cooked-nice carmelization if you use cast iron. Serve in a bowl beside fajita fixings-sour cream, guacamole, tomatoes, salsa, cheese, chopped cilantro, heated flour tortillas, and chilies. Wrap in a heated flour tortilla. Serve w/ refried beans.
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