Baja Chicken Fajitas

Put the fillings in bowls on the table and let your guests assemble their own fajitas. You can add any other ingredients you like to the list of suggested fillings!

Makes: 24 fajitas Total time: Prep: 30 minutes; Cook: 4-5 hours (low heat)

FOR THE BAJA CHICKEN—
12	bone-in chicken thighs, skin removed12
1	cup thinly sliced onion1 cup
1	cup low-sodium chicken broth1 cup
	Zest of 3 limes (about 3 Tbsp.)
	cup olive oil cup
¼	cup tequila 1/4 cup
	Juice of 2 limes
3	Tbsp. chopped fresh cilantro3 Tbsp.
1	clove garlic, minced1 clove
1	tsp. honey1 tsp.
1	tsp. kosher salt1 tsp.
FOR THE FILLINGS—
1	cup sour cream1 cup
	Juice of 1 lime
24	flour tortillas (8-inch)24
1	cup drained and sliced roasted red peppers1 cup
2	avocados, peeled and diced2
½	cup thinly sliced scallions 1/2 cup
½	cup fresh cilantro leaves 1/2 cup

Combine chicken, onion, broth, and zest in a 4- to 6-qt. slow cooker. Cover; cook until chicken is tender, on low-heat setting for 4–5 hours. Remove chicken; pull meat from bones. Discard bones.

Whisk together oil, tequila, juice of 2 limes, 3 Tbsp. cilantro, garlic, honey, and salt. Moisten meat to taste with the lime-tequila mixture. Reserve any remaining mixture.

Combine sour cream and juice of 1 lime; season with salt.

Wrap tortillas in foil; warm them in a 350° oven for 10 minutes.

Heat roasted peppers in a microwave oven on high until warm, about 30 seconds.

To serve, arrange chicken, reserved lime-tequila dressing, sour cream, tortillas, red peppers, avocados, scallions, and ¹⁄₂ cup cilantro in individual bowls. Serve with Frijoles Rancheros on the side.

Nutrition Information
Per fajita: 284 cal; 13g total fat (4g sat); 32mg chol; 447mg sodium; 28g carb; 3g fiber; 12g protein (2g sugars)

Cut any visible fat off the chicken thighs; for this recipe you don't need to pre-brown the meat.

Allow the cooked chicken to cool slightly, then use two forks to shred the meat from the bones.