Combine the vegetable oil, vinegar, beer, and lime juice in a large bowl. Add ¼ cup of Fajita Seasoning and 2 Tablespoons of chopped Cilantro. Whisk to combine.
Butterfly the chicken breast and remove excess fat from chicken thighs. Place in a large zip top plastic bag or bowl and pour marinade over the top. Move the pieces of chicken around so marinade covers completely. Place in refrigerator for 2 hours.
Prepare charcoal grill or other grill for direct cooking Medium High heat.
Mix sour cream with Hot Sauce, 1 Tablespoon Fajita Seasoning, and 1 Tablespoon of fresh Lime Juice. Store in refrigerator until ready to serve.
Slice bell pepper, onion, and jalapeno peppers into thin strips.
When grill is hot, remove each piece of chicken from marinade and allow excess to drain. Place on lightly oiled cooking grate and cook for 6-8 minutes on first side. Flip chicken over and continue to cook until internal temperature reaches 165 in breast and 175 in thigh about 16-18 total minutes.
Place flat cast iron skillet directly on cooking grate and 2 Tablespoons of Olive oil. Add vegetables and sauté until tender about 10 minutes.
Wrap tortilla shells in aluminum foil and place on grill for a couple minutes to heat.
Slice chicken into thin strips. When vegetables are tender move them to one side of the skillet and add chicken. Squeeze fresh lime juice over the top and serve with warm tortillas, sour cream, and fresh cilantro.
