1 1/2 lbs skinless, boneless chicken breasts
1/4 cup bottled taco sauce
3 tbs fresh lime juice
3 tbs tequila
2 jalapeno peppers, seeded and minced
1 crushed dried habanero
2 garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
12 flour tortillas
pico de gallo
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.
Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing into large
While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes.
To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat.