CHICKEN FAJITAS WITH GUACAMOLE AND SALSA
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.