1. Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight. 2. Drain chicken and discard marinade. 3. Heat oven to 350°F. 4. Wrap tortillas in foil and place in oven. 5. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened. 6. Add pepper strips and cook 2 minutes, until crisp-tender. 7. Transfer vegetables to a bowl. 8. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). 9. Stir in vegetables and tomato. 10. Cook, stirring, 2 minutes more. 11. Stir in remaining cilantro. 12. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
