Tequila Chicken & Sweet Pepper Fajitas

tequila chicken fajitas

See that pretty cilantro leaf sitting on top of my fajitas? I grew that! In Minnesota! And it’s WINTER! Yes. This brown-thumbed girl is now growing herbs.

Before I show you how this came to be, you need to know that I can not be trusted with plants. Indoors, outdoors, it doesn’t matter. I’ve tried, and it’s just not a strength of mine.

But on one of my {many} internet rabbit-trails during the holidays, I started hearing about these indoor gardens that required no dirt, no daily maintenance, and no horticulture degree. Before I dedicated the spare bedroom to growing crops, I decided to start small.

Part of me felt guilty buying something for myself right before Christmas. But I justified it by adding up the number of times I jumped in my car to run BACK to the store because I didn’t have cilantro or basil and just couldn’t serve {or photograph} a dish without it. So really, I am SAVING money with this “investment.”

{FYI, I didn’t let myself open it until the day AFTER Christmas… just so I could feel a little bit better about myself.}

Meet my Aerogarden!

aerogarden

I am proud to say that I had this completely set up in less than 10 minutes, and it’s going on 3 months of production – in spite of me.

Disclaimer :: I just harvested the chives and one of the basil plants, hence the empty-looking spots on the right. Also, the curly parsley {front left} is not working for me. But all things considered, this is a huge personal victory. 

It’s been great to be just steps away from a few snips of basil, mint or cilantro. Especially cilantro.

Tonight, these Tequila Chicken and Sweet Pepper Fajitas are on the menu – and they scream for a few sprigs of my favorite herb.

A little prep before heading out for the day means you can pull this together fast. Marinate the chicken and slice the onion and peppers in the morning. When it’s time to eat, assemble the other ingredients as the grill heats up. {These are equally good sautéed on the stovetop in a cast iron skillet.}

I like to start off with some homemade guacamole… and sometimes I serve the fajitas with this spicy, cool-and-colorful Southwestern Slaw  to round out the meal. WHAT? Both of those call for cilantro! Coincidence? I think not…

Thank goodness I have my Aerogarden.

Hard to believe they aren’t sponsoring this post…

5.0 from 2 reviews
Tequila Chicken & Sweet Pepper Fajitas
 
Ingredients
  • 3 tablespoons lime juice
  • ⅛ teaspoon cayenne
  • ¼ teaspoon cumin powder
  • 2 tablespoons chicken broth
  • ⅓ cup tequila
  • 2 teaspoons vegetable oil -- divided
  • 1 yellow onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ¼ cup thinly sliced seeded jalapeño pepper (about 2 peppers)
  • ⅓ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 pound boneless, skinless chicken breast -- cut into 2¼-inch strips
  • 8 flour tortillas
  • light cream cheese
Instructions
  1. Mix together marinade ingredients (lime juice through tequila). Stir in chicken and let sit for at least ½ hour.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 6 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.
  3. Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3-4 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.
  4. Heat tortillas according to package directions. Spread cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.

 

 

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6 Responses to Tequila Chicken & Sweet Pepper Fajitas

  1. Jan Barrett March 11, 2015 at 10:30 am #

    Love your green thumb story Morgan! And your cilantro looks wonderful! I don’t consider myself having a green thumb, but I have been growing herb pots for years – decades actually. I bring them in and keep watering them all winter, then move them out for the summer months. Rosemary and oregano are super easy and hardy! You’ve had better luck with cilantro than me. If you know the secret to keep them from going to seed let me know! Thyme is easy too, but I think I just killed mine off this winter because I forgot to water it. I also have lavender and mint growing too. Rob has a big basil “tree” growing in our basement in a huge pot. The big pot seems to be the trick as it usually dies off over the winter for me. I love your aeorgarden and will have to check it out!

    • Morgan Wood March 11, 2015 at 12:21 pm #

      Jan!! Thanks for the recommendations on Rosemary and Oregano – they will be my next experiments. Love them both. My basil grows like Jack-in-the-Beanstalk’s beanstalk! I trim the cilantro about every other day and it seems to like me :)

  2. Kelly Blackwell March 11, 2015 at 10:56 am #

    This looks lovely! I am trying to come up with meals that are really good and fairly quick. I think I just might be able to handle a little early rising to prep for this one. Yes, it is a struggle, but your pictures and description make it sound worth it. I have a certified black thumb, but maybe one day I can go for an aerogarden. I think my problem has been starting too big rather than small with herbs. I did basil in my windowsill and that worked okay. Thanks for the inspiration!

    • Morgan Wood March 11, 2015 at 12:22 pm #

      Kelly! You will love these. Super easy – grill outside, or sauté inside. Simple and delicious! Thanks so much for stopping by and for taking the time to share!

  3. CAP July 21, 2015 at 9:05 am #

    This looks amazing!!! Now, if I could only cook!

    • Morgan Wood August 5, 2015 at 7:03 pm #

      “CAP” – you CAN cook. You just choose to pursue other interests!

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