Tequila-Lime Chicken and Shrimp Fajitas

Have you noticed it??

You know what I'm talking about....

Fall is here!

Winter is approaching quickly!

Yesterday was actually one of the first really chilly days we have had yet.

I mean, the weather keeps going chilly, then it will jump back into the 80's. What the...

Well. Today I even got a severe weather alert saying that there was going to be a wind chill of 28 degrees! Woohoo!!!

I love cold weather.

I love hats, scarves, coats, boots, you name it. If it's cold weather gear. I love it.

I've been so ready for the cooler weather.

However, while all the other foodies are posting about pies, pumpkin goodness, and soups...I, on the other hand, am going against the grain (as usual) and talking about fajitas today!

You heard me! Fajitas are good year round.

As long as The Hubble braves the elements to break out the grill that is...

The Hubble and I love fajitas. And what's better than chicken and shrimp fajitas?? As long as you throw some tequila in there...I'm thinking nothing!

Naturally, we chose yesterday (with it's 28 degree wind chill and all) to prove our dedication to the almighty fajita!

Okay, okay. So I stayed inside with the warm stove top and The Hubble really showed his dedication...but we're a team. Right??

Anyway. I did most of the work. He just grilled the meat!

These fajitas were pretty much amazing. Especially the shrimp. The flavors complimented one another and I knew that I just had to share the recipe so you all can prove your dedication to fajita goodness.

So before the weather turns too cold...fire up your grill and try these. Quick!

Grab your ingredients: shrimp, chicken, tequila, lime juice, minced garlic, red and green bell pepper, an onion (for some reason I removed this before taking the picture), olive oil, ground cumin, salt and Emeril's Essence (or you can use any type of cajun spice or cayenne pepper).

Start by whisking together the lime juice, tequila, minced garlic, gound cumin, salt, Essence and 2 tablespoons of olive oil in a medium bowl.

Place the chicken and the shrimp in large plastic baggies (I used a different bag for each meat) then pour half of the marinade into each bag. Make sure the meat is well coated and covered then place the bags in the fridge for 1-2 hours.

While The Hubble is outside freezing his bummers off starting up the grill and throwing on the chicken, you can get the peppers and onion going.

Slice the peppers and onion into strips. Heat the remaining 2 tablespoons of olive oil in a hot pan. Toss in the peppers and onion.

And cook on medium heat, stirring frequently, until they are tender, yet still crunchy (about 8-10 minutes).

While the chicken is cooking and the veggies are sizzling, go ahead and skewer the shrimpies.

When the chicken is just about done, add the shrimp skewers. Then ask The Hubble to take a picture so you don't have to go out in the cold interrupt the time between man and grill. Then feign amazement when he shows you the incredible shot he took complete with fire!

Once the shrimp are nice and pink and the chicken is no longer pink, slice up the chicken and make your fajita. Throw the chicken, peppers and some onion on a tortilla and top with whatever other toppings you like. I added sour cream and cheese to mine. The Hubble had his plain. Grab a couple skewers of shrimp. And enjoy!!

Tequila-Lime Chicken and Shrimp Fajitas

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Ingredients:

• 1 pound boneless, skinless chicken breast
• 1 pound Jumbo shrimp, peeled and deveined with tail on
• 1 cup lime juice
• 1 cup tequila
• 2 Tablespoons minced garlic
• 1 teaspoon Emeril's Essence (or cajun spice or cayenne pepper)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 4 Tablespoons olive oil, divided
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 medium onion, sliced into thin strips
• Tortillas
• Sour cream (optional)
• Shredded cheese (optional)

Directions:

1. Whisk together lime juice, tequila, minced garlic, ground cumin, Essence, salt and 2 Tablespoons of olive oil.
2. Place chicken and shrimp in separate plastic storage/freezer bags. Pour half of marinade mixture into each bag. Make sure chicken and shrimp are well coated; place in fridge for 1-2 hours.
3. Grill chicken until no longer pink. Slice into strips.
4. Skewer shrimp and grill until pink and opaque.
5. Heat remaining 2 Tablespoons of oil in large skillet over medium heat. Add peppers and onion. Cook, stirring frequently, until tender; about 8-10 minutes.
6. Assemble fajitas: place chicken, peppers and onion on a tortilla. Top with sour cream and cheese (optional). Enjoy with shrimp skewers.