*Boneless, skinless breast, cut into strips; or skirt steak. In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil. Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper and onion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese.
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 10|
|Calories from Fat: 357 (29%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 9g|
|Cholesterol 43mg||13 %|
|Sodium 2109.8mg||73 %|
|Potassium 934.6mg||25 %|
|Total Carbohydrate 162.3g||48 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 151.2g|
|Protein 40.4g||58 %|
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Calories per serving: 1226
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