Chicken Fajita Tacos

Ingredients

• 250 grams boneless chicken breasts, cut into thin strips
• 4 readymade refined flour tortillas
• Salt to taste
• Black pepper powder to taste
• 1 teaspoon dried oregano
• 2 teaspoons paprika powder
• 2 teaspoons cumin powder
• 1½ tablespoons garlic paste
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 medium white onion, thickly sliced
• ½ medium green capsicum, thickly sliced
• ½ medium yellow capsicum, thickly sliced
• ½ medium red capsicum, thickly sliced
• Assorted lettuce leaves as required
• Sour cream to drizzle
• Readymade salsa as required
• Fresh coriander leaves for garnish

Method

1. Cut the tortillas into small roundels with a round cookie cutter. Use the leftovers to make nachos.
2. Heat a non-stick tawa, place the roundels on it, one at a time, and roast on medium heat for 2 minutes on each side. Wrap each roundel around a rolling pin immediately and hold for 1 minute so it takes the rounded shape.
3. Take chicken in a bowl, add salt, black pepper powder, dried oregano, paprika powder, cumin powder and garlic paste and mix well. Add lemon juice and mix well. Set aside to marinate for 10-15 minutes.
4. Heat olive oil in a non-stick wok, add the marinated chicken and sauté on high heat for 3-4 minutes.
5. Add onion, green capsicum, yellow capsicum and red capsicum, mix well and saute for 2 minutes.
6. Line the prepared tacos with lettuce leaves and place them on a plate. Stuff with chicken stuffing, drizzle sour cream over them and top with some salsa. Garnish with coriander leaves, arrange them on a serving platter and serve immediately.