Place chicken breast in baking dish and sprinkle both sides with the Old St Augustine Datil Zest Seasoning Blend. Rub seasoning into the chicken and let rest for a few minutes.
In a measuring cup or small bowl, mix together the tequila, lime juice and orange juice.
Pour gently over the chicken so that you do not disturb the seasonings.
Sprinkle the chicken with the garlic and jalapeño if desired.
Cover and refrigerate for at least 1 hour or for up to 24 hours, turning chicken several times or basting with juices to marinate through the meat.
Drain the chicken and discard the marinade. Never reuse any marinade used with poultry to prevent the possibility of food poisoning.
Cook chicken by placing on a hot bar-b-q grill, indoor grill, or grill pan over medium heat until juices run clear and chicken has reached an internal temperature of 165 degrees F. (Meat thermometers are inexpensive and are a much better gauge of doneness than cutting the meat open to see if it is still pink inside.) This can also be baked for 30-35 minutes at 375 degrees F or until cooked through.
Remove meat from grill, cover it with a tent of foil,and let rest for 10 minutes to allow the chicken to reabsorb all the juices.
Cut into thin strips for tacos.
Serve in warmed corn or flour tortillas with lettuce, chopped tomatoes, cheddar or Jack cheese, black olives, jalapeños, sour cream, guacamole and salsa. ( My Old St Augustine Gourmet Snake Bite Salsa is the perfect topping here, just saying!)