Chicken Fajitas

1/2 cup oil
1/2 cup lime juice
1 cup tequila
1/4 cup tomato paste
2 garlic cloves
1 jalapeno chili
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 lb chicken breast
10 flour tortillas
3 tbsp oil
1 bell pepper
1 onion
1 tomato
1 sour cream

Mince garlic. Cut bell pepper and onion into strips. Cut tomato into chunks.

In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight.

Preheat oven to 350F.

Wrap tortillas in aluminum foil.

Bake 15 minutes while preparing fajitas. Remove chicken from marinade.

In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done.

Add bell pepper and onion and cook 3 minutes more, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and cheese. 

Servings: 4