Chicken Fajitas

Super Pollo


– 1/2 cup vegetable oil
– 1/2 cup lime juice
– 1 cup tequila
– 1/4 cup tomato paste
– 2 garlic cloves; minced
– 1 whole jalapeno pepper
– 1/2 teaspoon salt
– 1/2 teaspoon chili powder
– 1/2 teaspoon cumin
– 1 1/2 lb chicken breasts
– 10 flour tortillas
– 3 tablespoon vegetable oil
– 1 large bell pepper; cut into strips
– 1 large onion; cut into strips
– 1 large tomato; cut into chunks


In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight.

Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas.

Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 tablespoons oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender.

Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

Super Pollo
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