Yield: 4 servings
|½ cup||Lime juice|
|¼ cup||Tomato paste|
|½ teaspoon||Chili powder|
|1½ pounds||Chicken breast|
Mince garlic. Cut bell pepper and onion into strips. Cut tomato into chunks. In a glass bowl or baking dish, combine ½ cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin.
Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Preheat oven to 350F. Wrap tortillas in aluminum foil.
Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and cheese. Shared by Garry Howard From Hyatt Regency at Gainey Ranch