Hoppin' Habanero-lime Chicken Fajitas

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup lime juice
• 3 tablespoons tequila
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 6 tablespoons habanero sauce (to taste)
• 2 garlic cloves, minced
• 1 1/2 lbs boneless skinless chicken breast halves
• 3 onions, quartered lengthwise and peeled (1 lb. total)
• 1 cup chopped tomato
• 8 (8 inch) flour tortillas
• 1 (16 ounce) can black beans, drained and warmed
• 1 cup low-fat sour cream
• lime wedge

Recipe

• 1 in a 1-gallon zip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. add chicken and onions, seal, and chill at least 15 minutes or up to 2 hours, turning occasionally.
• 2 combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.
• 3 oil a barbecue grill over a solid bed of hot coals or gas grill on high heat (you can hold your hand at grill level only 2 to 3 seconds). lift onions from marinade and place on grill. close lid on gas grill. cook onions for 3 minutes, turn, cook a couple more minutes, then turn over and baste with marinade.
• 4 lift chicken from marinade and place on grill; close gas grill. turn and baste chicken and onions occasionally until onions are soft and browned and meat is no longer pink in thickest part (cut to test), about 8 minutes. transfer chicken and onions to a board and keep warm.
• 5 heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.
• 6 slice chicken crosswise. place portions of chicken, onions, and beans in tortillas. top with tomatoes, sour cream, and a squeeze of lime. fold up bottom of tortillas, then fold in sides.