Fajitas de Pollo

Ingredients

• 700g boneless skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic granules
• 1/2 tsp chilli powder
• 1 tsp fine salt
• Juice of 2 limes
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper, sliced
• 1 large red onion, sliced
• 8 flour tortillas
• 100ml soured cream
• 1 ripe avocado, sliced
• Salsa roja, to serve
• Small bunch fresh coriander, chopped

Method

1. Mix 1 tbsp of the oil with the paprika, cumin, oregano, garlic granules, chilli powder, salt and the juice of 1 lime. Coat the chicken and leave to marinate for 20 minutes.

2. Heat a large frying pan or cast-iron skillet until very hot and cook the chicken in two batches for 5 to 6 minutes until charred and cooked through. Set aside.

3. Add the remaining oil and cook the peppers and onion for 6 to 8 minutes until softened and charred at the edges.

4. Return the chicken to the pan, squeeze over the remaining lime juice and toss for 1 minute.

5. Warm the tortillas in a dry pan or wrapped in foil in the oven.

6. Serve the sizzling fajita mixture with the tortillas, soured cream, avocado, salsa and coriander.