Citrus Fajitas

I love fajitas. Whenever we go out for TexMex, nine times out of ten, I order fajitas. And the one out of the ten, I usually regret not ordering fajitas.  And I like them very simply dressed, with just guacamole and a tortilla. I was looking for something new to brighten the flavor of my usual fajitas. The citrus juice infuses flavor, but does not overpower the meat. Miss F really enjoyed these, but I have yet to find TexMex that she doesn't enjoy. She also enjoyed her guacamole, she eats hers with a spoon, chips aren't really necessary.  I made these with my grill pan, placing a pot lid on top of the meat to retain the heat.  Worked like a charm!

Citrus Fajitas

Juice of half a lemon
Juice of one lime
Juice of one orange
2 tablespoons canola oil
2 tablespoons tequila
1 tablespoon minced jalapeno
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
2 boneless skinless chicken breasts
1 bell pepper, sliced
1 onion, sliced
1 tablespoon olive oil

Combine all ingredients except the chicken in a large Ziploc bag. Add the chicken to the bag, seal and shake to combine. Allow the chicken to marinate for 2 to 4 hours or 30 minutes at room temperature. Toss the bell pepper and onions with the olive oil, set aside. Grill the chicken breasts over medium high heat until cooked through. Add the peppers and onions for the last 5 minutes of cooking. Serve with warm tortillas, cheese and guacamole.

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