The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

A grid­dle pan gives the nice, charred ef­fect you want with fa­ji­tas, but you can also use a large fry­ing pan or wok.

Serves 4 1 red pep­per, de­seeded, cut into strips 1 medium red onion, finely sliced 2 skin­less, bone­less chicken breasts, cut into strips 1tsp smoked pa­prika A small pinch of ground cumin 2 limes Olive oil Freshly ground black pep­per 4 large flour tor­tillas 1 x 150ml tub of good-qual­ity low-fat nat­u­ral yo­ghurt 50g (1¾oz) Ched­dar cheese

For the salsa ½-1 fresh red chilli, to your taste 20 ripe cherry toma­toes, chopped Sea salt and freshly ground black pep­per 1 lime A small bunch of fresh co­rian­der, chopped

For the gua­camole A small hand­ful of cherry toma­toes ½-1 fresh red chilli A few sprigs of fresh co­rian­der 1 ripe av­o­cado 1 lime Put your grid­dle pan on a high heat. Put the pep­pers, onion and chicken into a bowl with the pa­prika and cumin. Squeeze over the juice of half a lime, driz­zle over a lug of olive oil, sea­son and mix well.

Al­low to mar­i­nate for 5 min­utes or so while you make your salsa. Put the chilli and toma­toes into a sec­ond bowl with the salt and pep­per and the juice of 1 lime. Then stir in the co­rian­der. Use a pair of tongs to put all the pieces of pep­per, onion, and chicken into your pre­heated pan to cook for 6 to 8 min­utes, un­til the chicken is golden and cooked through – just lightly char­grilled.

To make the gua­camole, squeeze a hand­ful of cherry toma­toes onto a board. Finely chop up the flesh with ½-1 red chilli and a hand­ful of co­rian­der leaves. Halve and stone the av­o­cado, then squeeze it over the tomato so the flesh comes out of the skin. Halve the lime and squeeze over the juice then chop ev­ery­thing to­gether un­til fine. Warm your tor­tillas in a mi­crowave or a warm dry fry­ing pan then di­vide be­tween your plates. Halve your re­main­ing lime and squeeze over the chicken. Serve with yo­ghurt, gua­camole, the Ched­dar and a grater, and the salsa.

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