DEEEELICIOUS!!! This recipe is perfect as is. No alterations are necessary, IMHO. Although my hubby wasn't as willing to give this a superb rating, he didn't have any "real" complaints either.... His only comment was that our fajitas were a little "limey," but that's what I like most about this recipe! I recently misplaced my go-to fajita recipe and am glad to have found a very similar replacement (and it's just as "limey"). :) After reading several reviews, I determined that my husband's opinion seems to be the dominant opinion on here also. Not wanting to cross-contaminate (i.e. marinating veggies w/ raw chicken), I made 2 batches of marinade - 1 for my cut-up chicken (I purchased a pkg. of tenderloins on sale) & another for my veggies (sliced Vadilla onion & red / green bell peppers). I marinated everything for 2 hrs. and used a sm. amount of the marinade (from veggies) to saute in, but I don't think the latter was necessary. I used Corona lite in my marinade w/ excellent results. For a fun presentaton, I preheated fajita pans (500 degree oven for ~ an hr.) to get a nice "sizzle" effect just like they do at authentic Mexican restaurants (or Chili's for that matter...). NOTE: The acidity of lime juice will break down (i.e. cook) your chicken. Two hrs. MAX is SPOT ON, allowing just enough time for the marinade to do it's magic. :) Served w/ Mexican Rice III (ALANSMOM), guac / chips & Mike's hard margaritas, this was an EXCELLENT meal! Thanks for sharing, Olivia! :-)
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DEEEELICIOUS!!! This recipe is perfect as is. No alterations are necessary, IMHO. Although my...