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1/2 cup Vegetable oil
1/2 cup Lime juice
1 cup Tequila
1/4 cup Tomato paste
2 Garlic cloves -- minced
1 Whole jalapeno pepper
1/2 teaspoon Salt
1/2 teaspoon Chili powder
1/2 teaspoon Cumin
1 1/2 pounds Chicken breast*
10 Flour tortillas for fajitas
3 tablespoons Vegetable oil
1 Large bell pepper -- cut into
1 Large onion -- cut into strips
1 Large tomato -- cut into chunks

*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 or overnight. 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 along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.

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