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Categories:
cornstarch salt sugar paprika oregano chilli powder onion cumin garlic cayenne pepper chicken lime juice oil oil bell pepper onion corn tortillas
Viewed: 59 - Published at: 5 years agoIngredients
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp sugar
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp chilli powder (or to taste)
- 1 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 700 grams chicken cut into strips
- 2 tbsp lime juice
- 2 tbsp oil
- 5 tsp of above spice mix
- 2 tbsp oil
- 2 bell pepper, sliced
- 1 onion, sliced
- 6 corn tortillas*
Method
- *See my recipe for gluten-free flour tortillas if you prefer flour
- Mix the spice mix ingredients well.
- We will only use half of the mix so you have extra if you want to double the main recipe or use it another time
- Toss the chicken strips in the spice mix with the lime juice and 2tbsp of the oil.
- Let marinade, covered in the fridge for 2 or more hours
- Heat the remaining oil in a large frying pan and cook off the peppers, I like to use multi-coloured ones, and the onion until softened.
- Remove from the pan and keep warm
- Put the chicken strips in the pan discarding any marinade juices and fry off gently until cooked through
- Add the pepper & onions back into the pan to heat through
- Meanwhile warm the tortillas for a few seconds in the microwave or in the oven for a couple of minutes to soften
- Put some salsa and guacamole if you like in a strip down the middle of each tortilla then spoon some of the chicken mixture over the top
- I make these for my young children so I fold both the top and bottom in, then fold in the sides and flip over on the plates so the seam is underneath
- Then I cut them in half so the pieces are smaller for them to hold without making a mess
- Serve with some mexican rice for a main meal and extra toppings such as grated cheese, sour cream (see my dairy/soy-free recipe on my profile) or chipotle dip
