Extreme Couponing for Normal People

Preparation:
Combine 1/3 cup of the Tequila, homemade Fajita Mix and the zest and juice of 1 lime. Add the chicken to the marinade, mix to coat well then let it marinate for 30 minutes (but not longer than 1 hour).

Next, while the chicken marinates, prepare:

Lime Sour Cream Dressing

1 lime, zested and juiced
1/3 cup sour cream

In a small bowl combine the remaining lime zest, lime juice and sour cream. Mix well, cover and refrigerate until ready to serve.

Taco Slaw

1 carrot, grated (I used my Pampered Chef Julienne Slicer, no busted knuckles!)
1/2 head green cabbage, shredded or sliced very thin
1/4 cup sliced green onions
1/4 cup finely chopped cilantro leaves
1/4 cup chopped jalapenos (I used pickled jalapenos, but this can be omitted completely if you don't like the heat)
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 cup white vinegar

Combine all the vegetables in a large bowl. Season them with salt, pepper and vinegar. Toss to coat thoroughly. Refrigerate until ready to serve.

After chicken marinates for at least 30 mins, cook the Fajita meat and veggies, either heat a large skillet over high heat or cook in a basket on BBQ (I usually cook this on the BBQ to give it another layer of flavors)  Cook until chicken is cooked through and the veggies are nicely charred. Remove from heat and stir in the remaining Tequila (Note:  This step is optional if you are serving young ones since the alcohol will not be cooked off at this point.) If you omit this step, not to worry! The flavor from the Tequila in the marinade step will provide more than enough AMAZING flavor!

Steam/warm the tortilla shells in the microwave for about 1 - 2 mins.

Serve with Lime Sour Cream Dressing and Taco Slaw. Enjoy!

Homemade Fajita Seasoning Mix

Ingredients:
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika (I use Smoked Paprika for extra smokey flavor)
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 - 1/2 tsp cayenne pepper (depending on how much heat you want)
1/4 - 1/2 tsp ground chipotle pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. ground cumin

Preparation:

Combine and whisk all of the ingredients in a small bowl. Pour into a tightly sealed, air-tight container in a cool, dry place.

You can double, triple, quadruple this recipe and store it in your pantry. Approximately, 2 heaping Tablespoons = 1 store bought package.