Chicken Fajitas


3/4 cup Modelo Especial

2 tablespoons lower-sodium soy sauce

2 tablespoons fresh lime juice

1 tablespoon canola oil

1 tablespoon Worcestershire sauce

3 garlic cloves, crushed

1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips

1 cup sliced onion

1 orange bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

Cooking spray

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 (6-inch) flour tortillas

1 jalapeño pepper, thinly sliced

Salsa (optional)

Reduced-fat sour cream (optional)

Fresh cilantro leaves (optional)


How to Make It

Step 1

Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.

Step 2

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.