Yield
Makes 8 fajitas

How to Make It

Step 1

In a 1-gallon zip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. Add chicken and onions, seal, and chill at least 15 minutes or up to 2 hours, turning occasionally.

Step 2

Combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.

Step 3

Oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). Lift onions from marinade and place on grill. Close lid on gas grill. Cook onions for 3 minutes, turn, cook a couple more minutes, then turn over and baste with marinade.

Step 4

Lift chicken from marinade and place on grill; close gas grill. Turn and baste chicken and onions occasionally until onions are soft and browned and meat is no longer pink in thickest part (cut to test), about 8 minutes. Transfer chicken and onions to a board and keep warm.

Step 5

Heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.

Step 6

Slice chicken crosswise. Place portions of chicken, onions, and beans in tortillas. Top with tomatoes, sour cream, and a squeeze of lime. Fold up bottom of tortillas, then fold in sides.

Step 7

Nutritional analysis per fajita.

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