Spiced Tequila-Lime Chicken Fajitas

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Juicy chicken strips marinated in tequila and lime with smoky spices, sautéed with bell peppers and onions for vibrant fajitas. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs tequila, fresh lime juice, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into strips
• 1/4 cup tequila
• 3 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium yellow onion, sliced
• 8 small flour tortillas
• 2 tbsp fresh cilantro, chopped
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese

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Instructions

1. Step 1: In a large bowl, combine 1/4 cup tequila, 3 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb sliced boneless skinless chicken breasts and toss to coat. Marinate for 20 minutes at room temperature.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 5-6 minutes until cooked through and slightly charred. Remove chicken and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil. Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced yellow onion. Sauté for 6-7 minutes until vegetables are tender-crisp and slightly caramelized.
4. Step 4: Return the cooked chicken to the skillet with the vegetables and toss together for 2 minutes to combine flavors.
5. Step 5: Warm 8 small flour tortillas in a dry skillet or microwave.
6. Step 6: Serve the chicken and vegetable mixture on tortillas, garnished with 2 tbsp chopped fresh cilantro, 1/2 cup sour cream, and 1 cup shredded cheddar cheese.