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Chicken for Tacos/Fajitas

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  • 1 free range chicken breast finely sliced
  • ½ large red capsicum sliced
  • ½ large yellow capsicum sliced
  • ½ large green capsicum sliced
  • ½ brown onion slicedJuice 1 lime
  • Juice ½ orange
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • Pinch ground cayenne pepper
  • 1 clove garlic crushed
  • Salt and pepper to taste
  • Olive oil
  • Chopped Fresh coriander leaves to serve
  • Extra lime to serve

In a bowl mix together the ground spices, garlic, chicken, lime and orange juice, salt and pepper to taste. Add a little olive oil and allow to marinate for at least ½ an hour. Heat the sizzle pan over high heat and add a little oil and add the capsicum and onion. Cook over high heat until tender. Set aside. Place the sizzle pan back on the heat and cook the chicken for a few minutes until cooked. Add the capsicum onion mix, season with salt and pepper, fresh coriander and a squeeze of lime.          To ServeIn a warm taco shell or flour tortilla, add some chopped lettuce, or red cabbage. Sprinkle with grated cheese, add a spoonful of chicken mix, top with tomato salsa, guacamole and sour cream. Its messy but its tasty!

Sour Cream

Add a clove of crushed garlic, lemon or lime juice and chopped coriander to sour cream and season with salt and pepper.     

Tomato Salsa

Dice ripe tomatoes, 1 chopped red or green chilli, diced red onion, chopped coriander leaves, season with salt and pepper, olive oil and lime juice to taste.

For Fish Tacos

Either season a little flour with salt and pepper and lightly coat the fish and pan fry until cooked. Alternatively coat with a little seasoned flour mixed with polenta, and pan fry. Squeeze over a little lemon or lime juice and enjoy in a soft or hard corn taco shell with all the condiments.          

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