/ / Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP)
|

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 here

Cooking 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.

Sous Vide Tequila-Lime Chicken Breast Fajitas recipe

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:

Sous Vide Chicken Breast

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.

Sous Vide vegetables

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.

Sous Vide Chicken

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.

earn how to create the perfect tequila-lime chicken fajitas using the Sous Vide method anyone can make. Wow your family with this chicken fajitas today!

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.

earn how to create the perfect tequila-lime chicken fajitas using the Sous Vide method anyone can make. Wow your family with this chicken fajitas today!

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!

earn how to create the perfect tequila-lime chicken fajitas using the Sous Vide method anyone can make. Wow your family with this chicken fajitas today!

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.

To print the recipe, click the print button below. Want to save this recipe for later? All you have to do is use the share button to Pin it for later, Mix it or add it to your Yummly account.

Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP)

Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP)

Yield: 8 Servings
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes

Cooking is like working magic, especially when you have the ability to use techniques once reserved for the pros. Unfortunately, sous vide cooking is still rather new to the home. However, 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 we all know and love, chicken fajitas.

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

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

Combine all spices, olive oil, tequila, honey, and lime juice in a small bowl to make the chicken. 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 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.

For the peppers and onion, slice the peppers into strips.
Halve the onion, and cut to a 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 remove the air effectively.

Submerge both bags in the Instant Pot, close the lid, and set for 1 hour.
Just before done, preheat your broiler.
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.

Notes

Serve on warm tortillas with your favorite toppings.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 576mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 29g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More Recipes

Similar Posts