Toss 3 thinly sliced chicken breasts with 2 tablespoons of olive oil, 1 clove of crushed garlic, the juice of 1 lime, ½ teaspoon of chili powder, ½ teaspoon of ground cumin, and ½ small bunch of chopped cilantro.
Heat 1 tablespoon of olive oil for the vegetables in a large frying pan. Fry ½ large, sliced red onion for 6 minutes.
Add 1 sliced red pepper, 1 sliced yellow pepper, and 100g of halved cherry tomatoes. Fry until tender and lightly charred; transfer to a plate.
Cook the chicken in the hot pan in batches, turning until browned and the thickest pieces reach 165°F / 74°C.
Warm 12 small flour tortillas following the package instructions. Fill with chicken, vegetables and 150g of sour cream.
