Instructions: 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.

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