Ingredients

• 1 1/2 lbs. skinless, boneless chicken breasts
• 1/4 cup bottled taco sauce (Tabasco or the like)
• 3 tbs lime juice (best if real limes used)
• 3 tbs tequila
• 2 ea jalapeno peppers, seeded and minced
• 1 ea crushed dried habanero
• 2 ea garlic cloves, minced
• 1 tsp salt
• 1/2 tsp ground cumin
• 12 ea flour tortillas
• As Accompaniment
• Salsa
• Guacamole
• shredded lettuce
• sour cream
• shredded cheese
• Pico de Gallo

Directions

Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated.