If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeño jack cheese.
12 ounces skinless, boneless chicken breast halves, cut into 2" x 1/2" strips
1/4 cup plus 1 tablespoon canola oil, divided
2 tablespoons fresh lime juice
1/4 cup tequila or water
2 tablespoons chopped fresh cilantro, divided
2 garlic cloves, pushed through a press
1 teaspoon ground cumin
3/4 teaspoon grated lime peel
1/2 teaspoon salt
1/4 teaspoon pepper
8 low-carb flour tortillas
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1 small tomato, chopped
Sour cream (optional)
Green salsa (optional)
1. Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight. Drain chicken and discard marinade.
2. Heat oven to 350°F. Wrap tortillas in foil and place in oven. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened. Add pepper strips and cook 2 minutes, until crisp-tender. Transfer vegetables to a bowl. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). Stir in vegetables and tomato. Cook, stirring, 2 minutes more. Stir in remaining cilantro.
3. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
Prep time: 10 minutes
Marinate time: 4 hours
Bake/Cook time: 10 minutes
Carbohydrates: 27 grams, Net Carbs: 8 grams, Fiber:19 grams
Protein: 30 grams, Fat: 8.5 grams, Calories: 258