Chicken Fajitas and Salsa Fresca

Recipe from Chef Helen Lampkin.

Ingredients:

Chicken Fajita Marinade:

• 1 1/2 lb. chicken breast, 1/2 inch thick
• 1/4 c. tequila
• 1/4 c. olive oil
• 2 TBSP agave or honey
• 1 1/2 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. oregano
• 2 garlic cloves, minced

Fajita Veggies:

• 1 medium sweet onion, julienned
• 1 orange or red bell pepper, julienned
• 1 poblano, seeded and julienned
• 1 TBSP olive oil
• 1 TBSP brown sugar
• 1 tsp. salt
• 1/4 tsp. pepper
• Serve with tortillas, salsa fresca, guacamole, sour cream, etc.

Salsa Fresca:

• 1 lb. Roma tomatoes, seeded and diced
• 1/2 c. red onion, finely chopped
• 1-2 jalapenos, finely chopped
• 1 tsp. garlic, minced
• 2 TBSP lime juice
• 4 TBSP cilantro, chopped
• Salt, to taste
• 1 TBSP olive oil
• Agave, to taste

Directions:

1. Chicken Marinade: In a Ziploc bag, combine tequila through garlic; then add the chicken and toss to coat. Refrigerate for 1 hour (or more).
2. Fajita Veggies: In a separate Ziploc bag, add onion through pepper and toss to coat. Refrigerate.
3. Salsa Fresca: In a bowl, gently combine tomatoes, onion, jalapeno, and garlic. Stir in lime juice, salt, cilantro, olive oil, and agave. Let rest at room temperature for about 15 minutes to let flavors come together.
4. Cook Chicken: Remove marinated chicken from bag and gently pat dry. Dispose of any remaining marinade. Place chicken on a hot griddle or grill and cook until done. Remove chicken from pan and cover with foil and let rest for a few minutes before slicing.
5. Cook Fajita Veggies: While the chicken is resting, heat a sauté pan over medium heat, and cook the veggies for about 10 minutes, stirring occasionally until they start to caramelize.
6. Serve: Warm tortillas, add chicken and fajita veggies, and top with salsa fresca and guacamole, sour cream, etc.