- Heat oil in large skillet on medium heat.
- Add chicken, onion, and pepper; stir fry until chicken is no longer pink and vegetables are crisp and tender, about 3 to 5 minutes.
- Stir in oregano, garlic salt, cumin, salt and pepper.
- Fill warm tortillas with chicken mixture.
- If desired, garnish with avocado, cilantro, and lime wedges.
One pound of skirt steak or flank steak may be substituted for the chicken.