2 lg. chicken breasts, skinned, boned and cut into thin 3-inch strips
1 red sweet pepper, cut into strips
1 green sweet pepper, cut into strips
1 yellow sweet pepper, cut into strips
1 red onion, cut into thin wedges
8-inch flour tortillas

MARINADE:

1/2 c. lime juice
1/4 c. tequila
1 clove garlic, finely minced
1 tsp. salt
1/2 tsp. pepper

Mix marinade. Pour 1/2 over chicken strips and 1/2 over peppers and onions mixture. Cover and marinate both bowls at room temperature for 30 minutes or in the refrigerator for 2-24 hours. Drain vegetables and chicken and add 1 tablespoon olive oil to heated skillet. Cook and stir vegetables until crisp tender (about 3 minutes). Remove vegetables from skillet; set aside. If necessary add more oil to skillet and cook and stir chicken until no longer pink.

Return all vegetables to skillet with chicken. Heat through. Heat tortillas in 350 degree oven wrapped in foil for 10 minutes to soften. Serve chicken and vegetables on warmed tortillas with red salsa and sour cream. Top with guacamole. Complete the meal with Mexican rice. Note: May substitute 1 to 1 1/2 pounds beef skirt steak for chicken. Serves 2-4.