In a small bowl add the freshly squeezed lime juice, cumin, garlic, chili powder.

Add the salt and black pepper to the marinade and whip or stir until well blended.

Place the chicken strips into a ziplock bag (or a marinade container) and pour in the fajita marinade mixture.

Toss the chicken to evenly coat the chicken with the marinade. You can also add lime slices if desired for additional flavor.

Remove as much air as possible and seal the baggie. Place in the refrigerator and chill for at least for 4 hours but preferable overnight.

When ready remove the marinaded chicken from the fridge and allow to come to room temperature. Meanwhile cut each of the bell peppers in half lengthwise and slice into strips using one half of each color.

Peel the onion and cut into half, and slice both halves into numerous slices.

Heat a large cast iron skillet to medium high heat on your stove. Add the fajita marinaded chicken strips and stir fry for 4-5 minutes, and then add the sliced onions. Cook for 3-4 minutes tossing the chicken and onion together.

Add the sliced peppers and continue to stir fry, tossing all the ingredients together as it cooks. Cook until chicken is done and the vegetables are seared and tender.

While the Tex Mex Fajitas are cooking, heat a comal over medium high heat. Place one flour tortilla at a time on comal and allow to heat until air bubbles up inside the tortilla. Flip over until both sides are heated and the tortilla is partially browned in spots. Place in a tortilla warmer to keep warm while heating the remaining tortillas

After the fajitas are done and the juices are gone, remove the cast iron skillet from the heat. Add freshly chopped cilantro, if desired.

Serve the chicken fajitas in a warmed tortilla and top with the pico de gallo and guacamole. You could also top with shredded cheddar cheese, sour cream or salsa.