Prep time

15 mins

Cook time

15 mins

Total time

30 mins


For the Margarita Fajitas
4 Chicken Breast (skinless & boneless) – cut in thin stripes
Citrus Marinade – recipe below
1 Tbsp Grape Seed Oil
1 Red Onion – thinly sliced
3 Bell Peppers – Green, Red and ½ each of Yellow and Orange Bell Peppers – all thinly sliced
Fresh Cilantro – roughly chopped
1 Lime – cut into 8 wedges
8 Flour Tortillas (8 inches) – warmed

For the Marinade
Juice of 1 Lemon
Juice of 1 Lime
3 Tbsp Tequilla
Mexican Spice Mix of ¼ tsp each of cumin, garlic powder, dried oregano, chili powder, red pepper flakes and freshly ground Pepper.
1 tsp sea salt
1 Tbsp Grape Seed Oil
Fresh Cilantro – finely chopped

Slice chicken breast evenly into 1-inch strips

In a glass bowl or plastic bag combine citrus juice, Tequilla, spice mix, salt, grape seed oil, and cilantro. Add chicken strips and make sure it is well coated. Refrigerate at least 1 hour and up to 8 hours

Heat a large cast iron skillet on Grill or stove top over high heat and when hot coat pan with 1 tablespoon of grape seed oil. Remove meat strips from marinade and place in the skillet. Sauté meat for 3 to 4 minutes.

Add the onions and bell peppers. Continue to cook by stirring frequently for 5 to 7 minutes longer or until chicken is browned and the vegetables tender. Add the lime wedges

Serve fajita mixture in warm tortillas. Garnish with lime juice, cilantro and sour cream.
Enjoy with a Citrus Margarita and make it a happy day.


You can serve with optional toppings of
Lime wedges,
Avocado slices,
Yoghurt or Sour Cream

Serving size: 4


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March 6, 2017