Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP)
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies hereCooking is like working magic, especially when you have the ability to use techniques once reserved for the pros. Sous vide cooking is still rather new to the home. You can now enjoy sous vide cooking at home without spending a fortune. If you’re new to this cooking method, let’s start with a recipe that we all know and love, chicken fajitas.
What is the point of sous vide?
Sous vide cooking is all about precision. The sous vide cooking method allows for precise temperature control. If you want to cook to impress, you’ll be able to replicate restaurant quality at home.
What is the benefit of sous vide cooking?
Sous vide cooking allows you to vacuum seal your ingredients, place them into the water, and walk away. You don’t have to worry about standing over your meal as it cooks. If you need to get laundry done or help the kids with the homework, or simply relax, you can do so without overcooking your food.
What toppings go on fajitas?
Fajitas can be topped with whatever ingredients you like. You can use sour cream, cheese, salsa, guacamole, fresh cilantro, and different sauces.
What are the ingredients to make Instant Pot Sous Vide Tequila-Lime Chicken Fajitas?
To make this Instant Pot sous vide tequila-lime chicken fajitas you are going to need the following ingredients:
- Boneless, skinless chicken breasts
- Honey
- Tequila
- Lime juice
- Olive oil
- Chili powder
- Ground cumin
- Salt
- Cayenne powder
- Black pepper
- Cilantro
- Red, yellow, and green peppers
- Yellow onion
- Olive oil
- Chicken broth
- Flour tortillas
How to make Instant Pot Sous Vide Tequila-Lime Chicken Fajitas
Now that you have gathered your ingredients it is time to make Instant Pot sous vide tequila-lime chicken fajitas. All you have to do is follow the steps below:
Preheat your Instant Pot Ultra or immersion circulator to 165F.
To make the chicken, combine all spices, olive oil, tequila, honey, and lime juice in a small bowl. Pour this mixture into a sous vide bag.
Add the chicken, turning it in the bag several times to thoroughly coat. Add the cilantro and seal the bag. It’s important here to remove as much air as possible.
Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
For the peppers and onion, slice the peppers into strips. Halve the onion, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
Toss the veggie strips in a large bowl with the olive oil, add to another sous vide bag, and seal -vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.
Just before done, preheat your broiler. You will use the broiler to char the ingredients a bit to mimic cooking the ingredients in a cast-iron skillet rather than the sous vide bag.
Once finished, carefully remove both bags and pat dry.
Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the chicken.
Remove the chicken, discard the cilantro, and place next to the veggies.
Broil for approximately 2-4 minutes or until just starting to brown and char, turn the chicken, mix the veggies with tongs, and broil for another couple of minutes.
Transfer the chicken to a cutting board, then slice thinly against the grain.
Serve on warm tortillas with your favorite toppings.
Your Instant Pot sous vide tequila-lime chicken fajitas is ready to serve!
Instant Pot Sous Vide Tequila-Lime Chicken Fajitas Recipe
Now that you know everything you need to know about how to make Instant Pot sous vide tequila-lime chicken fajitas it is time to print the recipe.
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Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP)
Making sous vide tequila lime chicken fajitas is a simple way to bring bold, Tex-Mex flavors to your kitchen without needing grilling experience. The chicken turns out incredibly tender, thanks to sous vide cooking, and soaks up the zesty marinade of tequila, lime juice, and spices. Paired with colorful bell peppers and onions, this meal is great for tacos, wraps, or fajita bowls. It’s a fuss-free recipe perfect for anyone trying chicken fajitas in sous vide style for the first time.
Ingredients
- 4-6 boneless, skinless chicken breasts
- 2 oz. honey
- 2 oz. tequila
- 2 oz. lime juice
- 2 tbsp. olive oil
- 1 1/2 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. salt
- 1/4 to 1/2 tsp. cayenne powder (depending on heat desired)
- 1/4 tsp. black pepper
- Small bunch of cilantro
- 2 each: red, yellow, and green peppers
- 1 large yellow onion
- 2 tbsp. olive oil
- 1/2–3/4 cup chicken broth (if required)
- Flour or corn tortillas
Instructions
- Preheat your sous vide device (like an immersion circulator or Instant Pot Ultra) to 165°F.
- In a small bowl, combine olive oil, tequila, lime juice, honey, chili powder, ground cumin, salt, cayenne powder, and black pepper. Mix well to create the marinade.
- Place the boneless, skinless chicken breasts in a sous vide-safe bag. Pour in the marinade and turn the chicken to coat it evenly.
- Add a small bunch of cilantro into the bag with the chicken.
- Seal the bag. If using a vacuum sealer, seal completely. If not, use the water displacement method: slowly lower the open bag into a pot of water to push the air out, then seal.
- Slice the red, yellow, and green bell peppers into thin strips. Cut the yellow onion in half, slice to match the pepper size, and separate any large pieces.
- Toss the sliced veggies in a bowl with olive oil to coat them evenly.
- Add the vegetables to a second sous vide-safe bag. Seal the bag using a vacuum sealer. If not available, add a small amount of chicken broth and use the water displacement method.
- Submerge both the chicken and vegetable bags in the water bath. Cook for 1 hour.
- While cooking finishes, preheat your broiler.
- Once done, carefully remove both bags. Pat the chicken and veggies dry with paper towels. Discard the cilantro and any excess liquid.
- Spread the vegetables onto a broiler-safe pan. Place the chicken next to them.
- Broil for 2–4 minutes until the chicken and vegetables start to brown and slightly char. Turn the chicken and stir the veggies, then broil for another 2 minutes.
- Remove from the oven. Transfer the chicken to a cutting board and slice it thinly against the grain.
- Serve with warm tortillas and your favorite toppings. Enjoy!
Notes
- If you don’t have a vacuum sealer, use heavy-duty freezer bags and the water displacement method to remove air before sealing.
- For best flavor, let the chicken marinate in the bag for 15–30 minutes before starting the sous vide bath.
- Slice vegetables uniformly so they cook evenly and finish with a nice char under the broiler.
- Don’t skip the broiling step—it brings out the smoky, grilled flavor that makes fajitas so satisfying.
- Use chicken thighs instead of breasts for a slightly richer flavor and extra tenderness.
- Make it spicy by increasing the cayenne powder or adding sliced jalapeños before broiling.
- Store leftovers in an airtight container in the fridge for up to 3 days. They reheat well in a skillet or microwave.
- These fajitas are delicious served with guacamole, sour cream, salsa, or over a salad for a lighter meal.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 520mgCarbohydrates: 24gFiber: 2gSugar: 7gProtein: 31g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
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