In a large bag, combine the two tablespoons of the canola oil, lemon juice and seasonings and then add the chicken. Seal the bag and refrigerate for four hours.
Sautee the peppers and onions in the leftover oil.
Once cooked, remove the peppers and onions from the pan and keep aside.
In the same pan, cook the chicken until it is no longer pink.
Then add the onions and peppers back to the pan and sauté for a minute.
Remove the pan from the heat and put the filling in the tortillas.
Serve with the cheese, taco sauce, salsa, guacamole and sour cream.