This is a favorite one skillet meal that comes together quickly on a week night and tastes amazing. Break out ye ol' 12 inch cast iron skillet over medium heat with a bit of canola oil. Season sliced chicken breast strips (dry them well) lightly with smoked paprika, red pepper, garlic, ground cumin, and S&P. Sear chicken in the pan until golden, then remove the chicken from the pan with a spatula.
Now add a bit of butter and then add bell peppers and yellow onion with a pinch of salt. There is little need to season further as the pan will have plenty of seasoning from the chicken. Once lightly browned where veggies still have some crunch, push them to the edges of the pan and add large chunks of fresh sliced tomatoes with the seeds and gooey insides removed (the tomatoes should be dry with a bit of salt to season). Do not cook tomatoes for more than about a minute or they will begin to break down. Now add chicken back to the pan and integrate the veggies. Remove from the heat and fill warm tortillas, adding sour cream, cilantro, fresh avocado, a squeeze of lime, or whatever else you might like. Perfect every time.