1In a large bowl combine lemon juice, soy sauce, worcestershire, canola oil, cloves, oregan, and cumin, set aside 2 tablespoons. Pour remaining marinade into a large baggie. Add chicken, peppers, and onions. Seal bag and turn to coat; refrigerate 2 hours. Drain and discard marinade.
2In a large non-stick skillet, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes. Spoon onto warm tortillas. Top each with 1/2 tablespoon sour cream and 1/2 tablespoon salsa.