Slice the chicken fillets into thin strips and set aside.
Heat one tablespoon of oil in a large skillet over medium heat. Add garlic and sauté, stirring constantly to avoid burning, (about one minute).
Add lime juice and salt, stirring occasionally until the mixture starts to reduce to a syrupy glaze. Add the sliced chicken to the skillet and cook until warmed (about 1-2 minutes) then set aside.
In a second skillet, heat the remaining two tablespoons of oil over medium heat. Add peppers and onions, and season with salt, stirring occasionally until vegetables soften (about 5-7 minutes).
Top tortillas with the chicken, peppers and onions. Use guacamole, queso fresco and cilantro to garnish. Enjoy!