Cinco de Mayo – Jalapeño Margarita Recipe & Chicken Fajita Recipe

Fajitas & Margaritas! Fajitas & Margaritas! Fajitas & Margaritas!

With Cinco de Mayo coming around next week, it’s time to celebrate Taco Tuesday the right way in isolation! If you know anything about the twins, you know how much we BOTH are absolutely obsessed with Mexican food; it’s our favourite cuisine! We’ve got not one, but two of our favourite recipes to whip out every year for the occasion!

Tonight we’ve got Chicken Fajitas on the menu! It’s the easiest fajita recipe you could ever make as a matter of fact. If you’ve got chicken and bell peppers in the fridge, you’ve got yourself some fajitas! We’ve even included our own seasoning recipe as well!


Our go to beverage to have on the side of any of our many Mexican dishes is a yummy tequila based cocktail with a hint of spice…Jalapeño Margaritas all around!! It’s the perfect balance of a little bit sweet, a little bit spicy and whole lot of refreshing!



This Cinco de Mayo, channel your inner Spanish flare and throw the fiesta we all need right about now!

Jalapeño Margaritas


  • 2 ounces Tequila
  • 1 ounce Lime Juice
  • 1 ounce Simple Syrup
  • 4 Jalapeño slices (more or less depending on your spice level)
  • Course Salt to rim


  1. First off, rub the rim of your glass with a lime wedge and then proceed to dip the rim into a plate of course salt. Fill the cup with ice.
  2. Add the tequila, lime juice, simple syrup and sliced jalapeños into a cocktail shaker. Add a few ice cubes into the shaker. Top with the lid tightly, and vigorously shake until the outside of the shaker is very cold to the touch. For even more spice you can muddle the jalapeños before shaking!
  3. Once finished, strain into the rimmed glass and top with a couple more jalapeño slices and a lime wedge!



Chicken Fajitas


  • 2 Chicken
  • 2 Bell Peppers
  • Olive Oil
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Oregano
  • 1 tbsp Chili powder
  • 1/2 tsp Paprika
  • 1/4 tsp Red pepper flakes
  • 1 tsp Sea salt
  • 1 1/2 tsp Cumin
  • Lime Juice
  • Whole wheat wraps or rice*



  1. Preheat oven to 425 degrees and line a sheet pan with tin foil.
  2. Cut up the chicken and peppers into strips, add together in a bowl and drizzle with olive oil.
  3. In a separate small bowl, mix together all of the spices, pour onto chicken and pepper mixture, and toss!
  4. Pour mixture onto the sheet pan and place in the oven for 30 minutes.
  5. Drizzle with lime juice before serving.
  6. Enjoy!



(We may or may not have used our Chinese food bowls, just another favourite cuisine!)



  • You can definitely add onion to this recipe, I just had none at the time.
  • We usually eat this recipe with wraps, but this time decided to serve it on a bed of rice!
  • You can also serve with any traditional topping like sour cream, avocado, beans, etc.

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