You’ll need only 10 minutes of preparation and cooking before dinner, so this recipe is perfect for those nights when you’re pressed for both hands.
Add whatever veggies you’ve got around – broccoli florets, cherry tomatoes, red peppers, zucchini slices, corn kernels, mushrooms, bell pepper strips – and serve with a dollop of creamy avocado sauce.
We recommend making these with soft corn tortillas instead of the shop-bought ones because they’re healthier and tastier. They’re easy to prepare too! You can get a pack from the grocery store and keep them frozen until you want them.
For the chicken
4 chicken breasts cut into thin strips
1 tablespoon flour (plain or self-raising)
1 teaspoon smoked paprika
1 teaspoon dried oregano
pinch of salt and freshly ground black pepper
2 tablespoons rapeseed or olive oil.
To serve 4
tortillas (preferably made from corn rather than flour and water)
4 tablespoons garlic mayonnaise or aioli (recipe below)
Tomato salsa (recipe below)
1 red onion, peeled and sliced
1/2 bunch fresh coriander, roughly chopped
1 red chilli, seeds removed and sliced
2 fresh limes, halved.
1. Place the chicken, flour, smoked paprika, dried oregano, salt, and pepper in a plastic bag. Toss well.
2. Heat the oil in a large non-stick frying pan. Cook the chicken over medium heat for 2-3 minutes on each side or until golden and cooked. Remove the chicken from the heat.
3. Warm the tortillas on both sides in a dry frying pan.
4. Serve the tortillas with the chicken, aioli, salsa, red onion, coriander and chilli and let everyone fill their tortilla in whatever order they wish.
Give everyone a half lime to squeeze on their tortilla.
Grate one or two cloves of fresh garlic into 1 cup of mayonnaise (or use shop-bought if you don’t have access to fresh garlic)
You can use any type of tomato for this recipe. For example, you can use plum or Roma varieties instead of cherry. You can add some fresh chiles
if you want to increase the heat.