2 pounds chicken, cut into strips
1/2 cup vegetable oil
1/3 cup lime juice
2 ounce Ranch Salad Dressing Mix
1 teaspoon cumin
1/4 teaspoon cayenne
peppers and onions, cut into long strips

Slice chicken into strips. Place chicken in large baking dish. In small bowl, whisk together oil, lime juice, salad dressing mix, cumin and pepper. Pour mixture over chicken. Cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink and vegetables are tender but still slightly crunchy. 

Heat tortillas to soften. Fill with grilled chicken, peppers and onions.  Serve with lettuce, tomatoes, cheese, salsa, and sour cream.