2 lbs. boneless chicken breasts
1/2 c. fresh lime juice
1/4 c. fresh orange juice
1/2 c. vegetable oil
1/4 c. tequila (opt.)
4 cloves garlic
1/4 - 1/2 tsp. cayenne pepper
1/2 tsp. salt
3 med. onions, Vidalias preferred, peeled & sliced
10" flour tortillas, which have been wrapped in foil & warmed in the oven

Stir together juices, oil, tequila, garlic, salt and pepper to make marinade. Pour into a large zip lock bag. Add chicken and onion. Seal bag. Refrigerate for 3 to 12 hours.

To Cook: Place onions on hot grill. Brush with some of the marinade. Cook for 2 to 3 minutes. Grill about 8 minutes. Place to side of grill to keep warm. Add chicken to very hot grill and cook until just done through. Do not over cook. Turn only once. Keep warm until ready to slice. Slice across the grain into thin slices. Serve with grilled onions, sliced and other toppings such as sour cream, salsa and guacamole on warmed tortillas.