Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (2024)

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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 Fajitas Recipe (IP) (1)
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 Tequila-Lime Chicken Fajitas Recipe (IP) (2)

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 Tequila-Lime Chicken Fajitas Recipe (IP) (3)

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 Tequila-Lime Chicken Fajitas Recipe (IP) (4)

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.

Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (5)

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.

Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (6)

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!

Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (7)

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.

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Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (8)

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

  1. Preheat your Instant Pot Ultra or immersion circulator to 165F.
  2. 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.
  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.
  5. 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.
  6. 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.
  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 remove the air effectively.
  8. 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.
  9. 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.
  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 of minutes.
    Transfer the chicken to a cutting board, then slice thinly against the grain.

Notes

Serve on warm tortillas with your favorite toppings.

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Nutrition Information:

Yield: 8Serving 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?

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Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (2024)

FAQs

How to cook sous vide chicken? ›

Instructions
  1. Preheat the water to 150°F.
  2. Place everything into the bag (chicken, honey, lime juice, olive oil, molasses, and seasonings), making sure not to get any of the mixture on the top 2 inches of the bag so that you have enough room to seal it. ...
  3. Sous vide the chicken breasts for for 1½ hours.
Nov 1, 2022

Does sous vide tenderize chicken? ›

The Benefits of Cooking Chicken Breast Sous Vide

Tender enough to cut with a butter knife, glistening with flavorful juices. It's got texture and flavor that just aren't attainable via traditional high-heat cooking methods.

How thin to cut chicken for fajitas? ›

If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

What is the best temperature to sous vide chicken? ›

That's why the optimal temperature for cooking chicken sous vide is 145ºF for at least 1 hour. Now before you start thinking “that can't be safe!” let's talk about why this is actually perfectly safe. Killing bacteria is a function of heat and time. At 165ºF, the bacteria is dead in 3 seconds.

How long and at what temperature do you sous vide chicken? ›

Chicken
Preferred DonenessTemperatureMin Time
Soft and juicy chicken breast145°F / 63°C1h 30m
Traditionally firm chicken breast155°F / 69°C1h
Juicy and tender chicken thigh165°F / 74°C1h
Off-the-bone tender chicken thigh165°F / 74°C4h

Should you marinate chicken before sous vide? ›

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

How to marinate chicken before sous vide? ›

Directions
  1. Place chicken thighs in a large zipper lock bag.
  2. In a medium bowl, mix yogurt, lemon juice, cumin, coriander, cardamom, chili powder, ginger, and garlic. Season with salt and pepper. ...
  3. Seal the bag using the water immersion method technique. ...
  4. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

Should I cut chicken for fajitas before cooking? ›

Slicing will save you cook time.

When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.

What cut of meat do Mexican restaurants use for fajitas? ›

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

What is fajita marinade made of? ›

1In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat.

How many pounds of chicken do I need for 20 fajitas? ›

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

What should you season chicken with? ›

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

How long do you cook chicken in a sous vide? ›

For juicy and fully tender thighs: Cook at 165°F (74°C) for 1 to 4 hours. This is the most common temperature for cooking chicken thighs sous vide, and it results in chicken that is fall-apart tender. For pull-apart-tender thighs: Cook at 165°F (74°C) for 4 to 8 hours.

Is sous vide chicken at 140 safe? ›

You can sous vide a chicken at 140 degrees Fahrenheit and it comes out great—maybe better than almost any other technique. Moreover, it is perfectly safe to eat.

Why is my sous vide chicken rubbery? ›

Overcooking sous vide chicken breast is the main reason why it turns out rubbery. The long cooking time makes the protein fibers less elastic. As a result, the chicken breast becomes too chewy.

How long does it take to sous vide a whole chicken? ›

Combine chicken, stock, soy sauce, herbs, and vegetables in a large Ziplock or vacuum bag. Seal the bag and place in the water bath. Set the timer and sous vide for 6 hours.

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