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A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn’t recommend adding extra oil to a hot pan, but in this case it’s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.
1 red pepper
1 medium red onion
1 skinless, boneless chicken breasts, preferably higher welfare
1 teaspoon smoked paprika
a small pinch of ground cumin
2 limes
olive oil
freshly ground black pepper
4 small, or 2 large flour tortillas
1 x 150ml tub of good-quality low-fat natural yoghurt
50g Cheddar cheese
½–1 fresh red chilli, to your taste
15 ripe cherry tomatoes
a small bunch of fresh coriander
sea salt and freshly ground black pepper
1 lime
extra virgin olive oil
a small handful of mixed-colour cherry tomatoes
½-1 fresh red chilli
a few sprigs of fresh coriander
1 ripe avocado
1 lime
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