Mix 1 tablespoon organic olive oil with the lime juice, chicken broth, 1/2 of the minced garlic, salt, and black pepper in large glass baking dish. Slice thawed chicken breast into 1/4 inch strips. Add the prepared chicken to the lime juice mixture and turn to coat. Cover and refrigerate at least 3 hours.

Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.

Heat 1 tablespoon organic olive oil in heavy large skillet over medium-high heat. Add onion, remainder of the minced garlic, and bell pepper strips. Saute until almost tender, about 6 minutes. Add cumin, paprika, cayenne, and continue cooking 1 minute. Add the pre-marinaded and drained Organic Valley Turkey Breast strips and stir until cooked through, about 10 minutes.

Spoon mixture into tortillas. Prepare the tomato, cilantro, avocado, and scallions. Place into small serving bowls.