Stem and seed the bell peppers, green chilies, and jalapenos. Wear rubber gloves when handling jalapenos.

Mince the jalapenos.

Cut bell peppers and green chilies into thin slivers.

Cut the chicken crosswise into thin slices, about 3 inches long.

Place a skillet over medium-high heat until hot.

Add the olive oil to the skillet.

Add the chicken and black pepper to the skillet. Stir-fry until chicken is opaque, about 4-5 minutes.

Remove chicken from the skillet and transfer to a serving dish.

Return the skillet to the heat.

Add the minced garlic and cumin to the skillet. Stir-fry for about a minute, being careful not to burn the garlic.

Add the bell peppers and chilies to the skillet. Stir-fry until they begin to wilt, about 2-10 minutes.

Return the cooked chicken to the skillet.

Add the chopped cilantro and salt to taste.

Stir to mix evenly and transfer to a serving dish.

Warm the flour tortillas.

To assemble a taco, fill a warm tortilla with the chicken mixture.

Squeeze a lime wedge over the filling.

Add a dollop of sour cream.

Serve immediately and enjoy.