And by kind of, I mean there are currently icicles hanging off the new grill. The new grill I bought specifically to make these fajitas.
Of course there are icicles. Because this is Texas and Spring Break is 3 days away and the Bluebonnets and Paints are already peeking out along 71 near LaGrange. So it’s time to nuke everyone’s happiness with garden-crushing temperatures and “Thundersleet.”
So I guess that makes them Thundercicles™.
They can take our beautifully deceptive spring weather, but they can’t take our tequila. Unless it’s after 9pm or Sunday and then there’s no place open to buy tequila.
(Tequila. It makes the intolerable aspects of Texas slightly more tolerable.) (™)
Chicken breasts are marinated in, essentially, a margarita. Then they’re grilled to charred perfection and served wrapped in fluffy tortilas with grilled vegetables, pico de gallo, and avocado. And washed down with a pitcher of margaritas.
Happy Another Texas Spring Break Spent in a Sweater!
Tequila-Lime Chicken Fajitas
Juicy chicken fajitas marinated in tequila and lime.
For the marinade:
Juice of 2 limes
1 1/2 oz (3 Tbsp) tequila
1 tsp of chile powder
1 clove garlic, sliced
2 Tbsp olive oil
Pinch of salt
1 lb chicken breasts, pounded to even thickness
1 lime, cut in half
1 large white or yellow onion, cut into 1/3-inch rounds
Place the marinade ingredients into a gallon freezer bag and squeeze to mix.
Add the chicken, seal, turn to coat, and refrigerate for at least 1 hour. (Longer is better.)
Oil grates and heat grill to medium-high.
Drizzle onion rounds, bell pepper slices, and cut ends of the lime with olive oil and place on the grill (if your grates are very large, grill on folded-to-double-thickness foil with slats cut through it).
Add the chicken and cook for 6-7 minutes and then flip everything (veggies included) and cook for 6-7 minutes more until veggies are nicely charred and juices run clear from the chicken.
Let chicken rest 10 minutes before slicing.
Serve chicken on tortillas, topped with grilled veggies, pico, avocado, and a squeeze of grilled lime.
Last spring, we planted a tiny blood orange tree in the backyard. And somehow it survived. We won’t let any blooms go to fruit this year but next year, man. Next year.
Besides margaritas, one of my other favorite things to have for lunch is this salad. You mightrecognize it. It’s spinach & quinoa tossed with a quick vinaigrette of blood orange juice, white wine vinegar, and shallot and then topped with blood orange segments and crumbled goat cheese.
I can make it on the weekend and then eat it cold, straight from the fridge, for the next several days. It sort of balances out those weekend margaritas. Or at least, that’s what I tell myself.
I get the best dinner ideas when I don’t have the ability to write them down. Like sitting at dinner with a fork in my hand. Or pushing The Little through HEB in one of those soul-killing plastic car-cart monstrosities.
Or playing Candy Crush
Then 2 nights later, I’m looking at a random collection of ingredients trying to remember what I was supposed to do with them.
That’s why I found myself heavy a pound of white fish and a single orange last week. Since they’re usually for margaritas, I never just buy one orange. It had to be one of those “all I need is X and Y because I have everything else” ideas.
I never did figure it out.
Instead, I whipped up a quick margarita-esque marinade, let the fish sit a bit, and then reduced the marinade down to a boozy, citrusy glaze while the fish cooked and I finished the rest of dinner.
Drizzled over the fish tacos before serving, the glaze really adds a bright punch of flavor to the tacos.
So let this be a lesson: When in Doubt, Margarita.
Margarita-Glazed Fish Tacos
Smokey, grilled fish tacos get a summery, flavorful punch from a margarita glaze.
For the fish:
1/4 cup tequila
1 tsp lime zest
1/4 cup lime juice (2-3 limes)
1/4 cup orange juice (1 small orange)
1 lbs white fish (cod, tilapia, etc)
6 small tortillas
For the pico de gallo
2 roma tomatoes, seeded and chopped
1/4 cup chopped red onion
1 jalapeno, seeded and chopped
Small handful of cilantro, chopped
Juice of 1/2 lime
Add the tequila, lime juice, zest, orange juice, and fish to a large zip-top bag and let sit for no longer than 30 minutes (less if your fish is delicate; tilapia and cod tend to hold up well).
Heat your grill to medium-high.
Stir together the ingredients for the pico de gallo and set aside.
Grill the fish 4-5 minutes each side, until the center is just opaque.
While the fish is grilling, pour the marinade into a large sauce pan over high heat and bring to a boil, reducing to ~1/4 cup.
Season the fish with salt and pepper and flake into large chunks.
Serve the fish on tortillas topped with pico de gallo and a drizzle of the tequila reduction.