Chicken Fajitas Margarita

DIRECTIONS

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