Chicken Fajitas

In a small bowl (I use a measuring cup), combine lime juice, tequila, oil, cilantro, soy sauce, Worcestershire sauce, garlic, oregano and cumin to make the marinade.

Pour marinade over whole chicken breasts and marinate, covered, 3-4 hours or overnight. Drain chicken well. Grill until done. Slice into strips for serving.

While chicken is grilling, slice peppers, chiles and onion into thin strips. Heat a pan with 1 or 2 tablespoons olive oil. Add vegetables and cook over medium heat until tender-crisp, about 5 to 7 minutes.

Optionally, you may cut the peppers and chiles in half and the onion into slices, and grill, then slice into thin strips.

Serve fajitas with warm flour tortillas, black beans, grated cheese, sour cream and guacamole.