Quick chicken tacos
YOU WILL NEED
400g chicken breast mini fillets, cut into strips
½ lemon, juice 200g low-fat natural yogurt 1 tbsp Cajun seasoning 1 red onion, finely sliced 3 tbsp red wine vinegar 1 tsp sugar 2 tbsp olive oil 3 peppers, sliced 1 garlic clove, sliced 8 mini plain tortilla wraps
½ iceberg lettuce, finely sliced 1 red chilli, finely sliced
DIRECTIONS
Toss the chicken in a bowl with the lemon juice, 100g yogurt and the Cajun seasoning. Season and set aside for 15 minutes. Put the onion, vinegar, sugar and a pinch of salt in a small bowl and set aside to pickle.
Heat 1 tbsp oil in a large frying pan over a high heat and fry the peppers for 10-15 minutes until softened. Stir in the garlic and fry for 2 minutes until golden. Remove from the pan.
Heat 1 tbsp oil in the pan over a high heat and use tongs to transfer the chicken to the pan. Discard any leftover marinade. Fry the chicken for 10 minutes, turning often, until golden brown and cooked through.
Meanwhile, dry-fry the tortillas in a separate frying pan over a high heat for 30 seconds on each side until warmed through. Wrap in foil to keep warm.
Stir the pepper through the chicken and heat through for 1-2 minutes. Put the lettuce, chilli and the remaining yogurt in small bowls and serve with the chicken and peppers, pickled red onion and tortillas.
Recipe and image courtesy of Tesco, realfood.tesco.com