For the marinated chicken:
- 2 chicken breasts
- Juice of 1 lime
- 1 tsp smoked paprika
- 1 tsp sweet mild paprika
- ½ tsp cumin
- 3 tbsp olive oil
- Approx. ½ tsp salt
- Freshly ground pepper
For the coarse tomato salsa:
- 3 medium-sized tomatoes
- 1 green pepper
- 4 tbsp lime juice + extra for avocado
- 1 clove of garlic, finely chopped
- 1 large handful of chopped coriander
- Approx. ½ tsp coarse salt
For the filling:
- 2 packets of Taverna grilling cheese with chilli or Taverna grilling cheese
- 3 sweetcorn cobs
- 2 avocados, thinly sliced
- 8 small or 4 large tortilla pancakes
Fajitas with chicken, chilli cheese, coarse tomato pepper salsa and fresh sweetcorn
Add some heat and spice to your everyday food in an easy and delicious way with Mexican fajitas. The grill cheese adds crispness and fullness to these spicy wraps.
Cut the chicken into strips and leave to marinate in a bowl with the lime, paprika, smoked paprika, cumin, oil and salt and pepper.
Prepare the salsa by cutting the tomatoes in half and removing the innermost flesh, and then cut the tomatoes into small squares.
Rinse and remove the seeds from the pepper and also cut it into small squares.
Mix the tomatoes, garlic, lime juice, coriander and salt, and put the salsa to one side.
Boil the sweetcorn in lightly salted water for 5 min. and then cut the sweetcorn off the cobs.
Cut the avocado into slices, and drizzle with lime juice.
Heat a pan and fry the chicken strips for approx. 3-4 min. over a high heat.
Remove the chicken from the pan and let it rest for a moment while you prepare the cheese.
Cut the cheese into slices and fry in the pan in a little oil until golden brown on both sides.
Warm the tortillas by putting them in the oven for a short time, and serve with the chilli cheese, warm chicken, tomato salsa, freshly cooked sweetcorn and avocado.