Chicken Fajitas Margarita - Low Carb

• 12 ounces boneless skinless chicken breast halves, cut into 2 x 1/2 inch strips
• 5 tablespoons canola oil, divided
• 2 tablespoons fresh lime juice
• 1/4 cup tequila or 1/4 cup water
• 2 tablespoons chopped fresh cilantro, divided
• 2 cloves garlic, pushed through a press
• 1 teaspoon ground cumin
• 3/4 teaspoon lime zest
• 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 tomatoes, chopped
• sour cream (optional)
• green chili 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.
2. Drain chicken and discard marinade.
3. Heat oven to 350u0b0F.
4. Wrap tortillas in foil and place in oven.
5. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
6. Add pepper strips and cook 2 minutes, until crisp-tender.
7. Transfer vegetables to a bowl.
8. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
9. Stir in vegetables and tomato.
10. Cook, stirring, 2 minutes more.
11. Stir in remaining cilantro.
12. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.

chicken, canola oil, lime juice, water, fresh cilantro, garlic, ground cumin, lime zest, salt, pepper, flour tortillas, onion, green bell pepper, tomatoes, sour cream, green chili salsa

Taken from www.food.com/recipe/chicken-fajitas-margarita-low-carb-74100 (may not work)