Preparation Steps

• Whisk together tequila, lime juice, orange juice, cumin, and cayenne in a bowl. Reserve 3 tablespoons of the mixture for later; add the rest to a large ziplock bag with the chicken.
• Marinate in the refrigerator for at least 1 hour, up to 8 hours. Remove chicken from marinade and season with salt and pepper.
• Heat 2 tablespoons of oil in a large skillet over medium high heat. Cook the chicken until browned and cooked through, about 5 minutes per side. Remove and set aside.
• In the same pan, add remaining oil and sauté peppers, mushrooms, and onion until crisp tender, about 7 to 10 minutes.
• Slice the chicken into thin strips. Return to the pan with vegetables and pour in the reserved marinade; stir to coat and cook for 2 minutes.
• Serve warm in flour tortillas with toppings such as shredded cheese, avocado, sour cream, and lime wedges.