Swanny's Killer Fajitas

Step 1
Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.

Step 2
Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.

Step 3
Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.

Step 4
Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.

Step 5
Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.

Step 6
Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.

Step 7
Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.

Step 8
Top with any other desired toppings; repeat with remaining tortillas and ingredients.