1. In a large non-stick pan over medium-high heat, sauté onion in 2 tablespoons of the oil while slicing the bell peppers. Add the bell pepper slices and continue to sauté until vegetables are tender but still crisp. Remove to a bowl or plate and keep warm.

2. Add the remaining oil to the hot pan with the garlic, chicken and seasonings. Continue to sauté until the meat has browned nicely, tossing occasionally, about 5 minutes. Add lime juice and nopalitos, stirring to deglaze the pan. Return pepper and onions to the pan to blend and heat until the chicken has cooked through to an internal temperature of 165ºF.

3. Spoon the chicken-and-veggie mixture into tortillas and serve with chopped cilantro, grated cheese, guacamole, sour cream, salsa and hot sauce. (Spanish rice and beans round out the meal even more.)