~~ Chicken Margarita Fajitas ~~

 Ingredients:

• 12 ounces boneless skinless chicken breast halves (or your favorite steak), cut into 2 x 1/2 inch strips
• 1/4 cup olive oil + 2 tablespoons of oil
• 1 fresh lime + lime zest from the lime
• 1/4 cup tequila (1/4 cup water optional)
• 2 tablespoons chopped fresh cilantro, divided
• 2 minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 low-carb flour tortillas
• 1 onion, thinly sliced
• 1  green bell (or 2 Cubanelle pepper) pepper, cut into thin strips
• flour or corn starch
• refried beans (optional)
• sour cream (optional)
• green chili salsa (optional)

Directions:

• Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin and lime peel in a plastic bag and marinate, refrigerated, 4 hours or overnight.
• Drain chicken, save the marinade
• Heat 2 tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
• Add pepper strips and cook 2 minutes, until crisp-tender.
• Transfer vegetables to a bowl.
• Warm the tortillas
• Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
• Stir in vegetables and add the marinade and discard the rest of it
• Cook, stirring, 2 minutes more (you can deglaze the pan with a little bit more tequila).
• Stir in remaining cilantro.
• Remove the chicken, onions and peppers, thicken the marinade with the flour or corm starch
• To serve, spoon chicken mixture and thicken marinade onto the warm tortillas and top with refried beans, sour cream and salsa, if desired.

Total Carbohydrate = it is that of the tortillas