1/2 c  Oil
    1/2 c  Lime juice
      1 c  Tequila
    1/4 c  Tomato paste
      2    Garlic cloves
      1    Jalapeno chili
    1/2 ts Salt
    1/2 ts Chili powder
    1/2 ts Cumin
  1 1/2 lb Chicken breast
     10    Flour tortillas
      3 tb Oil
      1    Bell pepper
      1    Onion
      1    Tomato
           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. Shared by Garry Howard From Hyatt Regency at Gainey Ranch