Chicken fajitas with lime guacamole

You can use salmon or prawns if you prefer – if you like, use precooked ones for ease.

Serves 4 Prep 30 mins Cook 20 mins

2 chicken breasts

2 tbsp olive oil

2 tsp fajita spice mix

1 avocado, stoned and peeled

1 lime, zested and juiced

1 red onion, cut into thin wedges

1 red and 1 yellow pepper, deseeded and cut into thin strips

8 flour tortillas

12 cherry tomatoes, halved bunch of coriander, leaves picked

150ml soured cream

1 Slice the chicken breasts in half, then cut each half into chunks or thin strips. Transfer to a bowl along with 1 tbsp oil and the fajita mix, and mix everything together with your hands. Scoop the avocado flesh into a bowl and mash with the lime zest and juice and some seasoning.

2 Meanwhile, heat the rest of the oil in a large frying pan over a high heat, and fry the onion until just cooked and charred at the edges. Season and tip into a bowl. Fry the peppers in batches in the same way, and add to the bowl with the onions. Transfer the veg to a baking dish and keep warm in a low oven.

3 Heat a griddle or large frying pan over a high heat, and cook the chicken in batches until just charred at the edges and cooked through. Tip into the baking dish in the oven.

4 Heat the tortillas in the microwave following the pack instructions. Put the dish of chicken and veg on the table, and serve with the tortillas, guacamole, coriander leaves and soured cream so everyone can help themselves.

PER SERVING 575 kcals, fat 26g, saturates 9g, carbs 52g, sugars 11g, fibre 8g, protein 29g, salt 1.8g