It’s been an eventful few days, full of opportunities and good news.  I have no complaints!  We shall see what comes of it all, but in general, I’m happy!

We have a busy weekend ahead.  Today I took my son to swim class.  We found out that he “graduated” to the next level now where I will no longer be in the pool with him.  The other parents were saying “oh terrific!” to that little tidbit of information, but I felt like I was about to cry!  My little boy sure is growing up fast.

We are off on a date this evening.  We are meeting friends at the same sushi restaurant that my husband and I went to when we signed the papers to buy our home.  I love love LOVE sushi, and over the years I’ve gotten my husband hooked on it as well.

I made these fajitas on Thursday.  I started with a recipe, and tweaked it a bit.  I thought they were quite good, and a great excuse to buy tequila and make margaritas!

Fajitas
4 chicken breasts
1/2 c tequila
1/4 c fresh lime juice
juice from 1 orange or 1 grapefruit
2 cloves garlic, minced
1/2 tsp cumin
dash of smoke flavoring (I have a new powdered one from The Spice House)
crushed red pepper flakes to taste
1 tbsp olive oil
1/2 tsp salt
red bell pepper, sliced
orange bell pepper, sliced
green bell pepper, sliced
onion, sliced
1 tsp olive oil
squeeze of lime
pinch of kosher salt
tortillas

Pico de Gallo
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 large tomatoes, chopped
1 – 2 tbsp chopped jalapenos
1 squeeze of lime juice
pinch of kosher salt

Additional toppings
shredded reduced fat cheese
reduced fat sour cream
guacamole (I used 2 avocados, and a spice packet from the store to make it easy!)

Combine tequila and next 8 ingredients (through salt) in a small dish.  Cut chicken into small strips and place in a large plastic ziploc bag.  Add marinade.  Marinate for at least an hour, or up to a day.  (Some say not to marinate too long because the citris starts to cook the chicken)

Combine all pico de gallo ingredients in a bowl.  Refrigerate until ready to serve.

Heat a grill or grill pan.  Grill chicken until cooked through, approximately 10 minutes.

In a separate pan, heat about 1 tsp olive oil.  Add peppers and onion.  Sprinkle with a squeeze of lime juice, and the pinch of kosher salt.  Cook until slightly soft and browned a bit on the edges.

Warm tortillas.  Serve with chicken, vegetables, and toppings.

~M