Recipe

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• 1/4 cup lime juice
• 3 tbsp tequila
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• about 6 tbsp habanero chili hot sauce
• 2 cloves garlic, minced
• 1 1/2 lb boneless, skinless chicken breast halves
• 3 onions (1 lb. total), quartered lengthwise and peeled
• 1 cup chopped tomatoes
• 8 flour tortillas (8-in . size)
• 1 can (about 1 lb.) black beans, heated and drained
• 1 cup low-fat sour cream
• lime wedges

• 1 In a 1-gallon zip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. Add chicken and onions, seal, and chill at least 15 minutes or up to 2 hours, turning occasionally.
• 2 Combine tomatoes and 1/4 teaspoon to 1 1/2 teaspoons hot sauce; set aside.
• 3 Oil a barbecue grill over a solid 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 minutes, turn, cook a couple more minutes, then turn over and baste with marinade.
• 4 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 minutes. Transfer chicken and onions to a board and keep warm.
• 5 Heat tortillas on grill, turning once, until softened and lightly speckled brown, 30 to 60 seconds.
• 6 Slice chicken crosswise. Place portions of chicken, onions, and beans in tortillas. Top with tomatoes, sour cream, and a squeeze of lime. Fold up bottom of tortillas, then fold in sides.
• 7 Nutritional analysis per fajita.