Hoppin’ Habanero-Lime Chicken Fajitas
Notes: For heat level 1, mix tomatoes with 1/4 teaspoon habanero chili hot sauce; for level 2, use 3/4 teaspoon; for level 3, use 1 1/2 teaspoons. Tested with Tabasco Habanero and Marie Sharp's Habanero Pepper Sauce.
How to Make It
Step 1
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
2
Combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.
Step 3
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
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
5
Heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.
Step 6
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
7
Nutritional analysis per fajita.
Ingredients
1/4 cup lime juice
3 tablespoons tequila
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
About 6 tablespoons habanero chili hot sauce
2 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast halves
3 onions (1 lb. total), quartered lengthwise and peeled
1 cup chopped tomatoes
8 flour tortillas (8-in. size)
1 can (about 1 lb.) black beans, heated and drained
1 cup low-fat sour cream
Lime wedges
Directions
Step 1
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
2
Combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.
Step 3
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
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
5
Heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.
Step 6
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
7
Nutritional analysis per fajita.
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