Cut up your chicken into thin strips (or be lazy and buy the pre-cut kind, like I did) and add it to a large bowl with a lid.
Cover the chicken with the tequila, lime juice, minced garlic, and cilantro. Add salt and pepper to taste (I also added a sprinkle of red pepper flakes and Montreal chicken seasoning). Stir it up. Cover the bowl and let marinate in the fridge for 6-7 hours. Due to poor planning on my part, mine only marinated for about 2 1/2 hours.
After the chicken is done marinating, start cutting up your onion and zucchini. Cut thin pieces so they cook up quickly. Season with a little olive oil, salt & pepper or whatever other seasoning you like.
In a large skillet, heat some olive oil over medium high heat.
Add the chicken (toss the marinade) and cook until white on the outside.
Once the chicken is white, add in the onion and zucchini and saute until the chicken is no longer pink and the onions and zucchini are nearly translucent and soft.
I warmed up the tortillas then topped the chicken mixture with salsa, sour cream and a sprinkle of cheese.