4 boneless, skinless chicken breasts, sliced thin
1 each green and red bell pepper, cored and sliced thin
1 brown onion, sliced thin
1 tbls chili powder
1 tsp cumin
salt and pepper to taste
canola or vegetable oil
Juice of one lemon
Put the chicken slices in a ziploc bag and pour a small amount of oil into the bag. Add the lemon juice and spices, including the salt and pepper. Close bag and mix together. Let marinate for at least 15 minutes, or up to 2 hours.
Heat a large skillet and pour a small amount of oil into it, then add peppers and onions. Stir frequently until the onions are slightly golden on the edges. Remove vegetables from skillet to a plate. Place the chicken into the hot skillet, trying not to get too much of the marinade as you don’t want it to “steam” the chicken. As the chicken cooks, if there is too much liquid in the bottom of the skillet, drain some out with a large spoon. Cook the chicken on high heat so that it cooks quickly; it should take about 10 minutes. Return the vegetables back to the skillet along with the chicken to reheat. Keep warm.
In a much smaller skillet, and working two tortillas at a time with tongs, pour the tiniest amount of oil into the heated skillet. Place one tortilla down, quickly turn it so the other side gets oil on it then put the other tortilla on the bottom of the skillet so that THAT tortilla soaks up oil (placing the first tortilla on top of the second one). The idea is to just barely heat the tortillas, softening them using as little oil as possible. When the first two tortillas are pliable, remove them to a paper towel on a plate and repeat with 6 more tortillas. Make tacos out of the chicken mixture and top with sour cream, cheese and pico de gallo.