Categories: October

Ingredients

• 1 tbsp chilli oil
• 1 tbsp mild chilli powder
• 1 tbsp paprika
• pinch of caster sugar
• grated zest and juice of 1 lime, plus juice of an extra lime
• 2 large skinless chicken breast fillets
• 4 soft flour tortillas
• 1/2 small iceberg lettuce, shredded
• 75ml low-fat yogurt
• 2 large tomatoes, deseeded and finely diced
• 1 red chilli, deseeded and finely chopped
• 1/2 small red onion, finely chopped
• 1 ripe avocado, peeled, stoned and finely diced
• 1 tbsp olive oil
• 8 tbsp roughly chopped fresh corainder leaves

Directions

1. Soak 8 × 15cm wooden skewers in cold water for at least 1 hour to prevent them burning during cooking.

2. In a shallow, non-metallic dish, mix together the chilli oil, chilli powder, paprika, sugar and the juice and zest of 1 lime. Cut each chicken breast lengthways into 4 strips. Add to the chilli mixture and stir until well coated. Cover and chill in the fridge for 1-2 hours to marinate.

3. Meanwhile, make the salsa. Put the tomatoes, chilli, remaining lime juice, red onion, avocado, olive oil and coriander into a large bowl and stir gently to combine. Season to taste and spoon into a serving bowl. Cover and set aside to allow the flavours to develop – don’t make it too far in advance or the avocado will turn black.

4. Thread 1 piece of chicken onto each skewer. Heat a griddle pan and cook the skewers for 3-4 minutes on each side or until the chicken is cooked through and lightly charred. Set aside.

5. Add a soft flour tortilla to the griddle and heat for 30 seconds, turning once or until soft and pliable. Repeat with the remaining tortillas and stack up on a serving platter. Add the chicken skewers to the serving platter with the salsa, lettuce and yogurt, allowing each person to assemble the fajitas themselves.

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