frog0726
New member
# 3/4 pound boneless, skinless chicken breasts, cut across the grain in thin strips
# 1/4 cup tequila
# 1/4 cup fresh lime juice
# 1 tablespoon Worcestershire sauce
# 1/2 teaspoon red pepper flakes
# 1 teaspoon chili powder
# 1/2 teaspoon salt
# 1/4 teaspoon freshly ground black pepper
# 4 cloves garlic, minced
# 2 teaspoons canola oil
# 1 red bell pepper, sliced in strips
# 1 yellow bell pepper, sliced in strips
# 1/2 medium red onion, sliced in strips
# 4 (6-inch) corn tortillas
# 1/4 cup chopped cilantro
DIRECTIONS:
Place the chicken breasts in a heavy-duty resealable plastic bag. Mix together the tequila, lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, pepper and garlic in a bowl. Pour into the bag with the chicken breasts and place in the refrigerator for 45 minutes or longer.
Heat a large nonstick skillet over medium-high heat and add the canola oil. When it's hot, saute the bell peppers and onion until crisp-tender, 3 to 5 minutes. Remove from the pan and keep warm.
Remove the chicken breast strips from the marinade and discard the marinade. Cook in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no trace of pink left. Return the onions and bell peppers to the pan and heat through for about 1 minute. Season with salt and pepper to taste.
Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro and serve.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 168
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 49 mg
Carbohydrates: 12 g
Fiber: 2 g
Protein: 21 g
# 1/4 cup tequila
# 1/4 cup fresh lime juice
# 1 tablespoon Worcestershire sauce
# 1/2 teaspoon red pepper flakes
# 1 teaspoon chili powder
# 1/2 teaspoon salt
# 1/4 teaspoon freshly ground black pepper
# 4 cloves garlic, minced
# 2 teaspoons canola oil
# 1 red bell pepper, sliced in strips
# 1 yellow bell pepper, sliced in strips
# 1/2 medium red onion, sliced in strips
# 4 (6-inch) corn tortillas
# 1/4 cup chopped cilantro
DIRECTIONS:
Place the chicken breasts in a heavy-duty resealable plastic bag. Mix together the tequila, lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, pepper and garlic in a bowl. Pour into the bag with the chicken breasts and place in the refrigerator for 45 minutes or longer.
Heat a large nonstick skillet over medium-high heat and add the canola oil. When it's hot, saute the bell peppers and onion until crisp-tender, 3 to 5 minutes. Remove from the pan and keep warm.
Remove the chicken breast strips from the marinade and discard the marinade. Cook in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no trace of pink left. Return the onions and bell peppers to the pan and heat through for about 1 minute. Season with salt and pepper to taste.
Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro and serve.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 168
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 49 mg
Carbohydrates: 12 g
Fiber: 2 g
Protein: 21 g
