Ingredients
- 2 chicken breasts, finely sliced
- 1 red onion, finely sliced
- 1 red pepper, sliced
- 1 red chilli, finely sliced (optional)
For the marinade
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- ground cumin
- 2 garlic cloves, crushed
- 4 tbsp olive oil
- 1 lime, juiced
- Tabasco
To serve
- 8 tortillas
- mixed salad
- 230g fresh salsa
Method
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Heat oven to 200C/180C fan/gas 6 and wrap 8 medium tortillas in foil.
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Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
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Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
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Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
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Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
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To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.
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Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.