*Boneless, skinless breast, cut into strips; or skirt steak.
In a glass bowl or baking dish, combine half 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 orovernight. Wrap tortillas in aluminum foil. Bake 15 minutes whilepreparing fajitas. Remove chicken from marinade. In a large, heavy skilletover medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirringconstantly, 5 to 7 minutes or until chicken is done. Add bell pepper andonion and cook 3 minutes more along with tomatoes, just until vegetablesare crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, andgrated cheese.