Preheat the oven to 375°F. 

In a large skillet heat olive oil over medium-high heat. Once heated, add onion, garlic, and the bell pepper, saute until the veggies soften, about 6 minutes.  

Add the cumin, cayenne, and salt and then add the tequila. Let the tequila simmer for about 2 minutes so the alcohol burns off. 

Stir in the chicken and finish with a squeeze of lime. Remove mixture from heat and let sit for a few minutes before adding the cheese. 

In the same skillet, add water until it's lightly simmering. Dip tortillas in one at a time completely submerging them, but just to soften them. 

On a parchment paper covered work surface, working quickly, lay one wet tortilla down and then add a few large spoonfuls of filling in each one. Roll tightly to seal and place seal side down in the baking dish. 

Repeat until all taquitos are finished and then brush with olive oil. 

Place baking dish in oven and bake for about 10 minutes until the tops of the tortillas begin to brown. 

While the taquitos are baking, combine your avocado, lime and sour cream in a small bowl. Whisk so that it's thoroughly combined. Set aside. 

When the taquitos are finished, let cool for about 5-10 minutes before transferring them to a serving dish. Spread on a little avocado lime cream or put it in a dipping bowl to dip the taquitos in. Garnish with cilantro, cotija cheese, jalapenos or lime wedges.