My family has been making fajitas using the same recipe since I was about 6 or 7 years old.  My mother found it in some issue of the Detroit Free Press, made some modifications, and we have been eating it ever since.  When I was in high school, we used to take out 4-5 pounds of this stuff between the four of us.

I have modified the original recipe to add a little more spice.  If you are familiar with my recipes, I don’t really use exact measurements, so season to your liking.  I’ll do my best to give you estimates, but I am not the most organized person in the world.

Trust me when I tell you that these are the best fajitas you will ever have.


  • 4 lbs boneless skinless chicken breasts
  • 1 cup tequila
  • 1/3 cup lime juice
  • Canola Oil
  • 1/2 White Onion minced
  • 4 cloves garlic
  • 2 tomatoes finely chopped (a can or two of Rotel will work as well)
  • 1 cup fresh cilantro — This is what makes the recipe, I think.  Use as much or as little as you like, but I usually keep it around 1 cup, finely chopped.
  • 2 jalapenos minced — I include the seeds and membranes because I like the heat.  If you don’t like the heat, just add the skins and throw away seeds and membrane.
  • Salt
  • Pepper
  • Cumin – 2 tsp — Don’t overdo it.  This adds a smokey element to the dish.
  • Cayenne Pepper – 1 tsp — Depending on how spicy you like it.
  • Chili Powder – 1 tbsp
  • Paprika – 1 tsp
  • Basil – 1 tsp


  1. Cut chicken into small pieces to your liking and place in bowl.
  2. Add tomatoes, onions, garlic, jalapenos, and cilantro to bowl.  Mix.
  3. Add all seasonings and mix.
  4. Add tequila, lime juice, and 1/3 cup of the Canola Oil.  Mix.
  5. Let sit, covered, in the refrigerator for a minimum of 2-3 hours.  The longer these sit the better they are.  I would let them marinate over night.
  6. When ready, cook on high heat until chicken is done.

Serve with sour cream, cheese, and warm tortillas.