|Garlic||2 Clove (10 gm), crushed|
|Ground cumin||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Lime juice||3 Fluid Ounce (1/3 Cup, 90 Milliliter)|
|Boneless chicken breast fillet||4|
|Red onion||1 , sliced|
|Fresh coriander||1⁄2 Bunch (50 gm)|
|Guacamole||1 Cup (16 tbs)|
|Sour cream||4 Ounce (1/2 Cup, 125 Gram)|
1. Place garlic, cumin, chili powder, lime juice and tequila in a bowl and mix to combine. Add chicken, turn to coat, then cover and marinate for 30 minutes.
2. Drain chicken and cook on a preheated hot barbecue or char-grill or in a frying pan for 3-4 minutes each side or until golden and cooked through. Cut chicken into slices.
3. Warm tortillas in a dry frying pan over a medium heat for 20-30 seconds each side or until heated through.
4. To serve, top each tortilla with chicken, onion and coriander leaves, fold or roll and accompany with bowls of guacamole and sour cream, if using.