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 hereLooking for a flavorful way to enjoy chicken fajitas without standing over the stove? These sous vide tequila lime chicken fajitas are packed with bold, zesty flavors and make dinner feel like a restaurant-worthy event.
They’re ideal for busy weeknights, casual gatherings, or when you want to serve something a little different. This method guarantees tender, juicy chicken with perfectly cooked vegetables every single time.
What I love about these chicken fajitas is how hands-off the cooking process can be, thanks to sous vide. The tequila and lime juice create a bold marinade that infuses the meat with tang and spice.
Pair these fajitas with warm corn tortillas, guacamole, spicy salsa, and maybe even a scoop of Puerto Rican rice or beans. They're also amazing in a salad bowl or inside lettuce wraps for a low-carb twist.
What are Sous Vide Tequila Lime Chicken Fajitas?
If you’ve never heard of sous vide cooking, it’s a method that cooks food in a precisely controlled water bath. “Sous vide” means “under vacuum” in French. The food is sealed in a bag and then slowly cooked at a set temperature to reach the perfect doneness.
Chicken fajitas are a Tex-Mex favorite, traditionally grilled or pan-seared with strips of chicken, bell peppers, and onions. This version takes it up a notch by marinating the chicken in tequila, lime juice, and spices before sealing it up and cooking sous vide.
The result is moist, flavorful chicken that’s never overcooked, paired with soft, caramelized veggies.
Sous vide tequila lime chicken fajitas give you all the flavor of your favorite restaurant meal, but with the convenience and consistency of home cooking. Plus, it’s an easy way to feed a crowd without fuss.
Ingredients to Make These Chicken Fajitas
You’ll only need a few fresh ingredients to create big flavor. Each one brings something important to the table.
Boneless, skinless chicken breasts – A lean protein that stays juicy and tender when cooked sous vide.
Tequila – Adds a distinct boldness to the marinade and helps tenderize the chicken.
Lime juice – Provides a sharp citrus tang that balances the flavors and complements the tequila.
Honey – Adds a hint of sweetness that rounds out the acidity and heat.
Olive oil – Helps blend the marinade and coats the vegetables for sous vide cooking.
Chili powder – Offers mild heat and a deep, smoky flavor typical in fajitas.
Ground cumin – Adds warm, earthy undertones that are essential in Tex-Mex dishes.
Salt and black pepper – Bring out the natural flavors of the meat and vegetables.
Cayenne powder – Gives a little kick. Adjust based on your heat preference.
Fresh cilantro – Adds a fresh, herbal brightness after cooking.
Bell peppers (red, yellow, green) – Classic fajita veggies that soften beautifully and bring color.
Yellow onion – Sweetens and caramelizes during cooking, balancing out the savory.
Chicken broth (optional) – Used if not vacuum sealing, helps displace air when cooking veggies.
Flour tortillas – Warm, soft carriers for all the delicious filling. Use corn tortillas for gluten-free.
How to Make This Tequila Lime Chicken Recipe
Making tequila lime chicken fajitas using sous vide might sound fancy, but it’s surprisingly straightforward. Here’s how I like to make them:
- Preheat your sous vide device to 165°F. You can use an immersion circulator or Instant Pot Ultra with sous vide mode.
- Mix the marinade. In a small bowl, combine olive oil, tequila, lime juice, honey, chili powder, cumin, salt, cayenne, and pepper.
- Prepare the chicken. Place chicken breasts in a sous vide-safe bag. Pour the marinade over the chicken, turning to coat. Add fresh cilantro.
- Seal the bag. Use a vacuum sealer if you have one. If not, use the water displacement method by slowly lowering the bag into the water to push out air before sealing.
- Slice the vegetables. Cut bell peppers and onion into thin strips.
- Toss veggies in oil. Mix the sliced vegetables with olive oil. Place them in a separate sous vide bag and seal. If not vacuum sealing, add a little broth to help with air removal.
- Submerge both bags in the water bath. Cook for 1 hour.
- Finish under the broiler. Preheat your oven’s broiler. Once the hour is up, remove the bags, discard any broth, and spread the vegetables and chicken on a broiler pan.
- Broil everything for 2–4 minutes. Turn the chicken and stir the veggies halfway through for even browning.
- Slice the chicken. Let it rest for a minute, then slice thinly against the grain.
- Assemble and serve. Warm tortillas and load them up with chicken and veggies. Add your favorite toppings like sour cream, guac, or hot sauce.
Tips for Making This Sous Vide Chicken Fajitas Recipe
- Use vacuum-sealed bags for the best texture and less liquid waste.
- If you don’t have a vacuum sealer, use freezer-safe zipper bags and the water displacement method.
- Make sure to slice the veggies evenly so they cook at the same rate.
- Let the chicken rest before slicing to keep it juicy.
- Use a mix of colorful peppers for extra eye appeal and balanced flavor.
- Don’t skip the broiler step—it adds a charred flavor and nice texture.
- Leftovers make a great topping for salads, nachos, or burrito bowls.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well in this recipe. They tend to be more flavorful and stay juicy. Just keep the sous vide temperature the same, but you may want to cook them for an extra 15–30 minutes for even more tenderness.
What kind of tequila should I use?
Use a clear, good-quality blanco tequila. You don’t need anything expensive, but something you’d drink in a margarita is perfect. Avoid aged tequilas with smoky flavors—they might overpower the lime and spices.
Can I make this without sous vide?
You can adapt it by marinating the chicken, then grilling or baking it. However, the sous vide method guarantees consistently juicy chicken and more even cooking, especially for beginners.
Have you tried these sous vide tequila lime chicken fajitas? Then make sure to rate and review the recipe. It really helps others find it, and I’d love to hear what you thought. Feel free to tag your creations or ask any questions if you give this one a try!
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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