Take the pan off the heat and, aiming for the space around the chicken, grate in the lemon zest, add the garlic and dried tarragon (or thyme) and give a quick stir into the oil as best you can.
Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream.
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