Tequila-Lime chicken is a classic recipe in our house that we eat in a variety of ways: in fajitas, on a salad, or in quesadillas! I am including low FODMAP specifics, but this is just a regular old chicken marinade recipe for any eater.
Tequila-Lime Chicken Fajitas
serves 4, based on this recipe
Ingredients
3-4 limes, juiced
1/8 cup tequila
1/2 tsp red chili pepper flakes
1 teaspoon chili powder (Low FODMAP: make sure it is garlic free such as this brand)
4 cloves garlic, crushed (Low FODMAP: Leave out or sub in 1 tsp garlic-infused olive oil)
1 pound chicken breasts
1 Tbsp avocado oil or neutral flavored oil
2 colored bell peppers, sliced
1 onion, sliced (Low FODMAP: OMIT. Can sub diced green onions as garnish if desired.)
large lettuce leaves or 8 small tortillas (Low FODMAP: corn tortillas instead of wheat) for wrapping
Optional:
Limes to squeeze on top
Avocado (Low FODMAP: limit to 1/8 whole avocado)
Sour cream (Low FODMAP: lactose-free only)
Salsa (Low FODMAP: watch the ingredients for garlic and onion)
fresh cilantro
Directions
Mix the lime juice, tequila, pepper flakes, chili powder, and garlic. Combine with chicken and marinate in the refrigerator for at least 45 minutes. I like to mix the marinade directly in a freezer bag and then marinate the chicken in that for easy clean up later. Discard marinade and grill chicken until internal temp reaches 165°F. Let chicken rest for several minutes before slicing. While the chicken is resting, heat oil in a large sauté pan over medium heat. Add bell peppers and onion and sauté several minutes until soft. Layer sliced chicken, sautéed vegetables, and extras of your choice in lettuce leaves or tortillas. I love a squeeze of fresh lime on top plus avocado/guacamole, sour cream, and salsa.
Tequila-Lime Chicken Fajitas
Ingredients
- 3-4 limes juiced
- 1/8 cup tequila
- 1/2 tsp red chili pepper flakes (Low FODMAP: make sure it is garlic free such as this brand
- 4 cloves garlic crushed (Low FODMAP: sub 1 Tbsp garlic-inflused olive oil and skip the additional oil ingredient listed below)
- 1 lb chicken breasts
- 1 Tbsp avocado or neutral-flavored oil
- 2 colored bell peppers sliced
- 1 onion sliced (Low FODMAP: OMIT. Can sub diced green onions or chives as garnish if desired)
- 8 small tortillas or large lettuce leaves (Low FODMAP: corn tortillas or lettuce)
Optional Toppings
- Limes
- Avocado Avocado (Low FODMAP: limit to 1/8 whole avocado),
- sour cream (Low FODMAP: lactose-free only)
- salsa (Low FODMAP: watch the ingredientsfor garlic and onion)
Instructions
- Mix the lime juice, tequila, pepper flakes, chili powder, and garlic in a glass container and add chicken.
- Cover, and marinate in the refrigerator for at least 45 minutes.
- Discard marinade and grill chicken until internal temp reaches 165°F. Let chicken rest for several minutes before slicing.
- While the chicken is resting, heat oil in a large saute pan over medium heat. Add bell peppers and onion and saute several minutes until soft.
- Layer sliced chicken, sauteed vegetables, and extras of your choice in lettuce leaves or tortillas. I love a squeeze of fresh lime on top plus avocado/guacamole, sour cream, and salsa.
