Ingredients

• 2 tbsp chilli oil
• 1 tbsp hot chilli powder
• 1 tbsp paprika
• pinch of sugar
• zest and juice of 1 lime
• 4 chicken breasts
• 4 large tomatoes
• deseeded and finely diced
• 1 red chilli
• finely chopped
• juice of 1 lime
• 1 small red onion finely chopped
• 2 medium ripe avocados
• stoned
• peeled and finely diced
• 2 tbsp olive oil
• 120g/8 tbsp freshly roughly chopped coriander
• salt and pepper
• 4-8 medium floured tortillas
• warmed
• 1 small iceberg lettuce
• shredded
• 150ml/¼pt soured cream
• 8 bamboo skewers
• soaked in water overnight

Directions

• Mix together the chilli oil
• paprika
• chilli powder
• sugar and the lime juice and zest. Cut each chicken breast lengthways into six strips. Add to the chilli paste
• cover and leave to marinate for 1-2 hours.
• Meanwhile make the tomato and avocado salsa. Place all the ingredients into a large bowl and stir gently to combine. Season with salt and pepper and place in a serving bowl.
• Heat a barbecue or a ridged griddle pan.
• Thread three pieces of chicken onto each skewer
• place on the barbecue or griddle pan and cook for 3-4 minutes on each side until the chicken is cooked through.
• Place the chicken skewers on a serving plate and hand around the tomato and avocado salsa
• warmed tortillas
• lettuce and soured cream and allow each person to assemble the fajitas themselves.