Flatten the chicken thighs to an even thickness and place them in a mixing bowl.

Mix 60 ml lime juice, 30 ml agave syrup, 60 ml reposado tequila, chopped red chili, and 1 teaspoon salt into the chicken.

Cover the chicken and marinate it for 20 minutes.

Combine all-purpose flour, 1 teaspoon salt, 15 ml vegetable oil, and water in a bowl.

Knead the dough for 5 minutes and rest it for 10 minutes.

Divide the dough into 4 portions and roll each portion into a long thin tortilla.

Cook each tortilla in a dry frying pan over high heat for 1 to 2 minutes per side.

Blend avocado, coriander, garlic, one jalapeno, 15 ml lime juice, and a pinch of salt until smooth.

Heat vegetable oil in the frying pan and cook the marinated chicken for 6 to 8 minutes per side.

Rest the cooked chicken for 5 minutes and slice it into strips.

Fill each long tortilla with sliced chicken and spoon green sauce over the filling.

Rub Tajin seasoning around the rims of 4 cocktail glasses and fill them with ice cubes.

Shake 160 ml reposado tequila, 120 ml lime juice, 80 ml agave syrup, orange juice, hot sauce, and sliced jalapeno with ice.

Strain the spicy margaritas over fresh ice and serve them with the tacos.