Chicken Fajitas

FOR THE CHICKEN:
Place chicken strips in a plastic bag set in a deep bowl. In another bowl stir together 1/4 cup oil, lime juice, tequila or water, 1 tablespoon of the cilantro, the garlic, cumin, salt, and pepper. Pour over chicken. Seal bag and marinate in the refrigerator for 4-24 hours, turning occasionally. Drain chicken from marinade; discard marinade. Set chicken aside. Wrap tortillas in foil. Heat in a 350 degrees oven for 10 minutes to warm.

FOR THE VEGETABLES:
Preheat a large skillet over medium-high heat; add 1 tablespoon oil. Cook and stir onion in hot oil for 1 1/2 minutes. Add sweet pepper strips; cook and stir about 1 1/2 minutes more, or till vegetables are crisp-tender. Remove vegetables from skillet.

Add chicken strips to hot skillet. (Add more oil, if necessary.) Cook and stir for 2-3 minutes, or till tender and no pink remains. Return all vegetables to skillet. Add tomatillos or tomatoes. Cook and stir for 1-2 minutes, or till heated through. Stir in remaining cilantro.

TO SERVE:
Fill tortillas with chicken-vegetable mixture. If desired, top with guacamole, sour cream, salsa, and/or cheese.