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      Title: Hoppin' Habanero-Lime Chicken Fajitas
 Categories: Tortillas, Beans, Chilies, Chicken, Alcohol
      Yield: 8 Servings

    1/4 c  Lime Juice
      3 tb Tequila
      1 tb Olive Oil
    1/2 ts Ground Cumin
    1/2 ts Dried Oregano
      6 tb Habanero Chili Hot Sauce
      2    Cloves Garlic; Minced
  1 1/2 lb Chicken Breast, No Skin/Bone
      3    Onions, Quartered Lengthwise
    -Peeled
      1 c  Chopped Tomatoes
      8 X  8" Flour Tortillas
     16 oz Canned Black Beans; Heated
    -Drained
      1 c  Sour Cream
    Lime Wedges

  In a 1-gallon zip-lock plastic bag, combine lime juice, tequila,
  oil, cumin, oregano, 6 Tbs hot sauce, and garlic. Add chicken and
  onions, seal, and chill at least 15 mins or up to 2 hours, turning
  occasionally. Combine tomatoes and 1/4 tsp to 1 1/2 tsps hot
  sauce; set aside.

  Oil a barbecue grill over a bed of hot coals or gas grill on high
  heat (you can hold your hand at grill level only 2 to 3 seconds).
  Lift onions from marinade and place on grill. Close lid on gas
  grill. Cook onions for 3 mins, turn, cook a couple more mins.,
  then turn over and baste with marinade. Lift chicken from marinade
  and place on grill; close gas grill. Turn and baste chicken and
  onions occasionally until onions are soft and browned and meat is
  no longer pink in thickest part (cut to test), about 8 mins.

  Transfer chicken and onions to a board and keep warm. Heat
  tortillas on grill, turning once, until softened and lightly
  speckled brown, 30 to 60 seconds. Slice chicken crosswise. Place
  portions of chicken, onion, and beans in tortillas. Top with
  tomatoes, sour cream, and a squeeze of lime. Fold up bottom of
  tortillas, then fold in sides.

  Recipe By: Sunset Magazine - February 1997

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