Slice chicken into 2cm wide strips, place in a large bowl. Add lime and rind, sugar, oregano, cayenne and coriander. Mix thoroughly. Set aside to marinate for at least 30 minutes.Heat oil in a large frying pan. Stir-fry about 15 minutes, until chicken is cooked through and vegetables are tender.
Spoon chicken onto a serving bowl and take it to the table with warmed tortillas, guacamole, tomato salsa and soured cream.To serve: each guest takes a warm tortilla, spreads it with a little salsa, add a dollop of soured cream. The tortilla is then folded over the filling and eaten in the hand.
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