1Mix beer, lime-ade, and tequila together and pour half into a heavy-duty ziplock bag or a large, flat sealable container. (note: drink the other half!). Add the cumin, oregano, olive oil, chili powder, salt/pepper, and chicken strips. Marinate the chicken strips for at least 30 min (up to overnight) in the refrigerator, then remove chicken. .
2In a large, heavy skillet, saute one medium onion and one diced garlic clove in 1-2 T olive oil until transparent, then add the chicken strips. Cook chicken until done/nicely browned. Set aside to cool.
3Toss red & green peppers, red onion, and lettuce in a large salad bowl. Top with the avocado, tomato wedges & cooked chicken strips.
4Mix sour cream, salsa, and cilantro together, then pour over chicken strips/lettuce salad. Top with shredded cheddar cheese, sliced jalapenos (if you like some heat), and sliced black olives.