3 chicken breasts, sliced into thin strips, (about 400g)
3 garlic cloves, minced
Juice of 1 lime
2 tbsp olive oil (divided)
2 bell peppers, sliced into thin strips
1 large onion, sliced into thin strips
1 tbsp cumin1 tbsp paprika
Red chilli flakes, to taste
1 tsp honey
Salt and pepper
Whole wheat tortillas
Shredded cheddar cheese
Shredded lettuce or cabbage
Sour cream or plain Greek yoghurt
Fresh Tomato Salsa (recipe follows)
Pickled onions – see below
Place the chicken, garlic, lime juice, and 1 tbsp of olive oil in a bowl.
Season with salt and pepper, toss to mix.
Let sit for 15 minutes.
Heat a skillet over medium-high heat.
Add 1 tbsp olive oil.
When hot, add in peppers and onions.
Season with salt and pepper.
Cook, tossing often until slightly softened, about 5 minutes.
Remove from pan.
Add 1 tsp olive oil to the hot pan and return to heat.
Pour the chicken and marinade into the pan.
Season with cumin, paprika, and chilli flakes. Cook, turning pieces frequently until the chicken is golden and cooked through.
Add the cooked peppers and onions back to the pan along with honey.
Stir constantly to combine spices.
Taste and adjust seasoning as needed.
Remove from heat.
To serve, place some chicken and peppers on to a tortilla.
Top with desired ingredients.
Note - to make quick pickled onions (highly recommended):
Heat one cup of filtered water with 1/2 cup sugar, 1/2 cup vinegar (we used red wine vinegar), and 1 tsp salt. Stir to dissolve.
When hot and sugar is dissolved, add in 4 thinly sliced shallots and stir.
Remove from heat and let sit for 15 minutes.
Nutrition Information (based on 1/4 of chicken and peppers and one tortilla)
330 calories, 13g fat, 30g carbohydrate, 7g fibre, 23g protein.
Fresh Tomato Salsa
2 cups ripe tomatoes, diced (about 8-10 Roma tomatoes)
2 shallots, diced
1/4 cup coriander, loosely diced
1/2 ripe avocado, diced
1 large red chilli, deseeded and minced
Salt and pepper, to taste
1 tbsp lime juice
Lightly mix the tomatoes, shallots, coriander, avocado, and chilli together.
Season with salt and pepper and add lime juice.
Toss together and taste.
Add lime juice, chilli, salt, or pepper to taste.
Serve immediately or store in an airtight container for 1-2 days.
Add extra lime juice to prevent the avocado from browning.
Nutrition Information (1/4 recipe)
65 calories, 3g fat, 9g carbohydrate, 3g fibre, 2g protein.