Hot Chilli Chicken Fajitas
|Chili oil||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Castor sugar||1 Pinch|
|Lime juice||1 Teaspoon|
|Skinless chicken breast fillets||2|
|Soft flour tortillas||4|
|Iceberg lettuce||1⁄4 Small, shredded|
|Low fat yogurt||75 Milliliter|
|Tomatoes||2 Large, seeded and finely diced|
|Red chili||1 , seeded and finely chopped|
|Red onion||1⁄2 Small, finely chopped|
|Ripe avocado||1 , peeled, stoned and finely diced|
|Olive oil||1 Tablespoon|
|Chopped coriander leaves||8 Tablespoon|
|Ground black pepper||To Taste|
Soak eight 15 cm bamboo skewers in water overnight.
Mix together the chilli oil, chilli powder, paprika, sugar and the lime zest and juice in a shallow non-metallic dish.
Cut each chicken breast lengthways into 6 strips.
Add to the chilli mixture and stir until well coated, then cover with clingfilm and leave to marinate in the fridge for 1-2 hours.
To make the tomato and avocado salsa, place all the ingredients into a large bowl and stir gently to combine.
Season with black pepper to taste and spoon into a serving bowl.
Cover with clingfilm and set aside to allow the flavours to develop, but don't make this too far in advance otherwise the avocado may blacken.
Heat a griddle pan or a barbecue.
Thread 3 pieces of chicken on to each soaked bamboo skewer and place on the griddle pan or barbecue.
Cook for 3-4 minutes on each side or until the chicken is cooked through and lightly charred.
Heat a frying or griddle pan.
Add a tortilla and heat for 30 seconds, or until soft and pliable, turning once.
Repeat with the remaining tortillas and stack up on a warmed plate.
Place the chicken skewers on a serving platter and hand around the tomato and avocado salsa, warmed tortillas, lettuce and yogurt, allowing each person to assemble the fajitas themselves.