Easy Chicken Fajitas

• chicken breasts↗2

  thinly sliced

• red onion↗1

  thinly sliced

• red pepper↗1

  sliced

• red chili↗1

  thinly sliced (optional)

• smoked paprika↗1 tbsp tbsp
• ground coriander↗1 tbsp tbsp
• ground cumin↗
• garlic cloves↗2

  minced

• olive oil↗4 tbsp tbsp
• lime↗1

  juice

• Tabasco↗
• tortillas↗8
• mixed salad
• fresh salsa230g g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas setting 6 and wrap 8 medium tortillas in foil.

2. 2

   Combine 1 generous tablespoon smoked paprika, 1 tablespoon ground coriander, a pinch of ground cumin, 2 minced garlic cloves, 4 tablespoons olive oil, juice of 1 lime and 4‑5 drops Tabasco in a bowl, adding a generous pinch of salt and pepper.

3. 3

   Add to the marinade 2 thinly sliced chicken breasts, 1 thinly sliced red onion, 1 sliced red pepper and 1 thinly sliced red chili (optional) and mix.

4. 4

   Heat a grill pan to very high temperature and add the chicken with the marinade.

5. 5

   Stir constantly over high heat for about 5 minutes using tongs until you get a nice charred crust. If your grill pan is small, you may need to cook in two batches.

6. 6

   To check the chicken is done, find the thickest piece and cut it in half — if any part is still raw, continue cooking until done.

7. 7

   Place the tortillas in the oven to warm them, and serve with the cooked chicken, a bag of mixed salad and one pack (230 g) of fresh salsa.