Chicken fajitas

Serve the chicken, peppers, onions and tomatoes with the tortillas and soured cream, along with the guacamole salsa (recipe below).

Serves 8 Prep 20 mins Cook 25 mins

24 flour tortillas

300g soured cream

FOR THE CHICKEN

6 chicken breasts

4 tbsp olive oil

2 garlic cloves, crushed

2 limes, juiced

1 tsp each chilli powder and cumin small bunch coriander, finely chopped

FOR THE PEPPER MIX

2 tbsp olive oil

1 large red onion, cut into thin wedges 2 red and 2 yellow peppers, cut into

thin strips

200g cherry tomatoes, halved

1 Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.

2 Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.

3 Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.

4 Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat – allow them to catch a little at the edges but don’t overcook them. Add them to the baking tray to keep warm.