Tequila-Lime Chicken Fajitas

Ingredients

• 2-3 large skinless, boneless chicken breasts, cut into thin 3-inch strips
• 1 red pepper, cut into long, thin strips
• 1 green pepper, cut into long, thin strips
• 1 yellow pepper, cut into long, thin strips
• 1 white onion, cut into long, thin strips
• 1 package fresh, sliced mushrooms
• 2 tbsp olive oil
• 1 package of 8-inch (soft taco size) tortillas
• 1 jar salsa (optional)
• 1 package shredded cheese (optional)
• hot peppers (e.g., jalapeno, habanero) (optional)

Marinade

• 1/2 cup lime juice
• 1/4 cup tequila
• 1 clove garlic, finely minced
• 1 tsp salt
• 1/2 tsp pepper

Directions

1. Mix marinade. Pour half of marinade over chicken strips and the remaining half over the vegetables.
2. Cover and marinate both bowls. Marinate for 30 minutes at room temperature, or 2-24 hours refrigerated.
3. Drain chicken and vegetables.
4. Add 1 tbsp olive oil to hot skillet. Cook vegetables until tender crisp (about 3 minutes), stirring frequently.
5. Remove vegetables from skillet and set aside. If necessary, add more oil to skillet and cook chicken until no longer pink, stirring frequently.
6. Return vegetables to skillet with chicken. Heat through.
7. Heat tortillas in 300 degree oven for 5 minutes (wrapped in foil).
8. Serve chicken and vegetables on warmed tortillas with salsa, sour cream, guacamole and cheese. Complete the meal with a side of Spanish rice.

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