Chicken Tacos with Sour Cream Salsa

1 lb. chicken, cut in thin strips
olive oil
3/4 t. kosher salt
1 green or yellow pepper, sliced
1 red pepper, sliced
6" tortillas (I used corn to be more healthy, but you could also do this as a lettuce wrap and omit)
1 head lettuce, washed and separated

Toss chicken in mixture of crushed red pepper, ground black pepper, ground cumin, onion powder, 1/2 tsp salt and garlic powder to taste. In large skillet, coat with olive oil and cook chicken until done. Remove chicken from skillet and add peppers; cook for 3 minutes then return chicken to pan.

Sour Cream Salsa
1/2 c. sour cream (I used light)
lime zest and lime juice from one lime
3 T. cilantro, chopped
3 plum tomatoes, seeded and chopped

In a small bowl stir together sour cream, lime zest, lime juice, cilantro, tomatoes, and remaining salt.

To serve, line tortillas with lettuce, then top with chicken and pepper mixture; serve with sour cream salsa.