Sprinkle chicken pieces with cajun seasoning, salt, pepper, garlic powder and onion powder. Allow to marinate in the fridge for a few hours.

Heat the olive oil in a large skillet. Cook on each side for 2 minutes or until just cooked through. Transfer chicken to a cutting board. Cut into strips.

Add the sour cream, onions and coriander to the skillet. Cook for 1-2 minutes until heated through. Return the chicken and its juice to the pan.

Heat tortillas through then fill each tortilla with chicken pieces, bell peppers, salsa and cheese. Enjoy!