Tequila Lime Fajitas

Photography By Sarah Seddon | December 01, 2007


  • Heat Mexican lime olive oil in a heavy skillet. Add chicken and sauté for 2 minutes.
  • Add all peppers, onion and garlic and continue to sauté for an additional 8 to 10 minutes until chicken is fully cooked.
  • Add tequila and white balsamic vinegar. Cook for one minute more, remove from the heat and sprinkle with the chopped cilantro.
  • The fajitas may be served right out of the skillet with warm corn or flour tortillas accompanied by salsa, guacamole, shredded cheese, sour cream and a cold beer.

About this recipe


More recipes are available on the Queen Creek Olive Mill website, www.queencreekolivemill.com/recipe.

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  • 5 tablespoons Queen Creek Olive Mill Mexican lime olive oil
  • 1 pound chicken breast, sliced (medium shrimp or sliced steak may be substituted)
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 jalapeño pepper with seeds removed, chopped
  • 1 medium red onion, sliced vertically
  • 1 garlic clove, chopped
  • 1 shot your favorite tequila (optional)
  • 1 tablespoon Queen Creek Olive Mill White Balsamic Vinegar
  • 1 tablespoon chopped fresh cilantro
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