Instructions:

1. Mix together the tequila, lime juice, orange juice, and 2 teaspoons of kosher salt. Pour over chicken and marinate for at least 2 hours (or overnight). (If you are using chicken breasts, filet them or pound them out so they are of even thickness and will cook evenly.)

2. In a large cast-iron skillet over medium-high heat, add 1 Tbsp of olive oil. Once heated, add the chicken. Cook for 5-6 minutes on each side. Remove from the pan and tent with foil.

3. To the same skillet the chicken was in, add another 1 Tbsp of oil and 1 Tbsp of butter. Add the sliced bell peppers and onion. Sprinkle with 1 tsp salt and sauté for 3-5 minutes. Meanwhile, slice the chicken and add it to the skillet with the veggies after they cook. Toss and allow it to get nice and sizzling. Remove from heat. Top with lots of fresh cilantro.

4. After you add the chicken, heat the refried beans in a pot over medium-high heat until warmed through.

5. In a sauté pan, add 1/2 cup of high-heat oil. Allow it to heat up, about 3-4 minutes. Add in a tortilla (as many as will fit in the pan). Flip the tortilla every 30 seconds until it is nice and golden brown on both sides. Remove to a paper-towel-lined plate or sheet tray. Repeat with remaining tortillas.

Zesty Sauce Instructions

Mix everything together in a bowl. Refrigerate until ready to serve!