Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.
Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
Drain chicken and discard marinade.
Heat oven to 350°F.
Wrap tortillas in foil and place in oven.
Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
Add pepper strips and cook 2 minutes, until crisp-tender.
Transfer vegetables to a bowl.
Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
Stir in vegetables and tomato.
Cook, stirring, 2 minutes more.
Stir in remaining cilantro.
To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.