Tequila-Fired Chicken Fajitas

Menu Part: 
Cuisine Type: 

Casual-dining chain Chevys was one of the originators of sizzling fajitas. When a platter is brought to the table, the fajitas still attract a lot of attention. For this rendition, the chicken is marinated in tequila and served with an "open-face" tamale.


6 oz. tequila-marinated chicken breast
1/4 oz. achiote marinade
6 oz. cooked, sliced habanero onions*
1 oz. mango-habanero salsa
Cilantro sprig, for garnish
1 corn husk
1 1/2 oz. sweet corn tamalito
1/2 oz. tequila gold
3 flour tortillas
Cooked rice and black beans


  1. Grill tequila marinated chicken breast on both sides to 165°F to ensure nice grill marks. Brush both sides with achiote marinade. 
  2. On clean, hot sizzle platter, place habanero onions end to end. Slice chicken breast against the grain on the bias; spread it across onions. Top with mango salsa and cilantro sprig.
  3. For service, place corn husk on platter and fill with tamalito (corn meal mush). At tableside, pour tequila into sizzle platter on one side of onions; light tequila to flame. Serve fajita platter with tortillas, rice and beans.
Source: Chevys Fresh Mex, Cypress, CA-based

Additional Tips

Additional Tips

*Cook sliced onions with a few drops habanero chile sauce in oil until tender.

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