This Sous Vide Tequilla Lime Chicken Fajitas recipe is to die for and you are going to learn how to make them!

Let's begin! (Queue intro music)

Today we have a new recipe for you, but instead, you are going to learn how to make Sous Vide Tequila-Lime Chicken Fajitas. I know it sounds fancy but I want you to know about my latest kitchen gadget.

You see a few weeks ago I caved and bought me a Sous Vide because I have this crazy addiction.  I know some of you still don't know what I'm talking about and I will explain all you need to know about Sous Vide and all that, I promise!

My favorite thing about this Sous Vide Tequila-Lime Chicken Breast Fajitas recipe is that anyone can do it and because you are using a Sous Vide and what you are cooking will be done to perfection.

Now let's talk about  Sous Vide and what the heck is it and why you are going to love it!

What is Sous Vide?

Sous Vide is cooking method in which you place what you are cooking (meant, vegetable, etc.) in a plastic bag or a glass jar that then its place in a water bath or steamed for a long time. Normally one hour to seven hours and sometimes up to forty-eight hours or more depending on what you are making.

The temperature is regulated and it is much lower than what we would normally use when cooking our food, around 130 to 160F depending on what you are cooking.

So why cook using this method?

When you cook using this method, you are cooking with the intention of cooking your food evenly. This means your meat is going to be cooked properly, the way you want it and you don't have to worry about overcooking your food.

Seriously, you can make a delicious steak and not worry about your chances of ruining it.

Now you can use plastic bags like Ziplock and you can also use other bags. I personally use Ziplock bags but on this recipe, we have a vacuum sealer we just used sealer bags.

There are also plenty of Sous Vides out there and I got mine from Sam's Club and love it.  It is now below $50 dollars!

Now that you have learned about Sous Vide and where to get one you have basically become an expert!

Back to this Sous Vide Tequilla Lime Chicken Fajitas recipe, shall we?

How to Make Sous Vide Tequila-Lime Chicken Fajitas

Step 1 – Gather your ingredients!

Let's begin with the ingredients, shall we?

For thisTequila-Lime Chicken Fajitas recipe you are going to need:

• 4-6 boneless, skinless chicken breasts
• 2 oz honey
• 2 oz tequila
• 2 oz lime juice
• 2 T olive oil
• 1.5 T chili powder
• 2 t ground cumin
• 1 t salt
• 1/4 to 1/2 t cayenne powder (depending on heat desired)
• 1/4 t black pepper
• Small bunch of cilantro
•  2 each: red, yellow, and green peppers
• 1 large yellow onion
• 2 T olive oil
• 1/2 – 3/4 c. chicken broth (if required)
• Flour tortillas

Now that we have all the ingredient for this Seud Vide chicken recipe let's get started.

Step 2 – Preheat your Instant Pot Ultra or immersion circulator to 165F.

Step 3 – Prepare the chicken

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 or Ziplock back

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 the 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.

Step 4 – 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.

Step 5 – Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.

Step 6 – Just before done, preheat your broiler.

Step 7 – Once finished, carefully remove both bags and pat dry.

Step 8 – 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.

Step 9 – Remove the chicken, discard the cilantro, and place next to the veggies.

Step 10 – 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 minutes.

Step 11 – Transfer the chicken to a cutting board, then slice thinly against the grain.

Your Sous Vide Tequila-Lime Chicken Fajitas Recipe is ready to serve!

Sous Vide Tequila-Lime Chicken Fajitas Recipe 

Ready to make this Sous Vide Tequila-Lime Chicken Fajitas Recipe? Here's the recipe card with the exact measurements.

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Instant Pot Sous Vide Tequila-Lime Chicken Fajitas Recipe

Ingredients

• 4-6 boneless, skinless chicken breasts
• 2 oz honey
• 2 oz tequila
• 2 oz lime juice
• 2 T olive oil
• 1.5 T chili powder
• 2 t ground cumin
• 1 t salt
• 1/4 to 1/2 t cayenne powder (depending on heat desired)
• 1/4 t black pepper
• Small bunch of cilantro
• 2 each: red, yellow, and green peppers
• 1 large yellow onion
• 2 T olive oil
• 1/2 - 3/4 c. chicken broth (if required)
• Flour tortillas

Instructions

1. Preheat your Instant Pot Ultra or immersion circulator to 165F.
2. 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.
3. Add the chicken, turning it in the bag several times to thoroughly coat.
4. 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.
5. For the peppers and onion, slice the peppers into strips.
6. Halve the onion, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
7. 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.
8. Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.
9. Just before done, preheat your broiler.
10. Once finished, carefully remove both bags and pat dry.
11. 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.
12. Remove the chicken, discard the cilantro, and place next to the veggies.
13. 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 minutes.
14. Transfer the chicken to a cutting board, then slice thinly against the grain.

Serve on warm tortillas with your favorite toppings.

More Recipes

• Instant Pot Sopa De Carne / Puerto Rican Beef Soup
• Instant Pot Arroz Con Habichuelas / Puerto Rican Rice and Beans
• Instant Pot Puerto Rican Beef Barbacoa

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Joyce @ My Stay At Home Adventures

Latina mom of 4 married to wonderful Greek gentleman. Living in southeast PA and trying to juggle family and a household while trying to earn an income from home. Follow my stay at home journey as I discover how to earn money and save money so we can continue to live debt-free.

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