*Boneless, skinless breast, cut into strips; or skirt steak.
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 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.