Whisk together olive oil, lime juice, chili powder, cumin, salt, zest, garlic and tequila in a medium bowl. Add chicken and stir to coat well. Cover and refrigerate for 30 minutes.

Heat a large pan over medium heat. Add chicken with marinade to pan. Cook for 10 minutes or until chicken is cooked through and no longer pink.  Transfer to a cutting board and let rest for 5 minutes. Slice in strips.

Place a tortilla on a serving plate. Add 2- 3 chicken strips. Top with avocado slices, jalapeño slices, shredded cabbage, Real California cotija cheese, Real California sour cream and tomato. Repeat with remaining tortillas. Serve.