Submitted by Karen Coello
Serves 6. Preparation 30 mins.
Ingredients:
- ¼ cup fresh lime juice
- 2 teaspoons olive oil
- ½ teaspoon chilli powder
- ½ teaspoon ground cumin
- 4 single skinless chicken breast fillets (125g each) (you can use chicken thighs if you like, they are a little bit more fatty/juicy). I usually use tenderloins these days as they cook quickest.
- 2 medium red capsicum, cut into strips (about 2 cups)
- 1 large red onion, cut into wedges (about 1 ½ cups)
- 2 medium tomatoes, chopped (about 2 cups)
- ½ cup chopped spring onions/shallots
- ¼ cup chopped fresh parsley or coriander (I nearly always use coriander)
- 8 tortillas, warmed
Method:
- In a shallow glass dish, combine lime juice, oil and spices. Mix well. Reserve 2 tablespoons of marinade. Add chicken breast to dish, turn to coat. Cover dish and refrigerate for 30 minutes.
- Preheat a grill. Drain the chicken. Place on the rack of a grill pan. Grill 8 cm from heat, brushing with the reserved marinade and turning once,
until no longer pink in centre, about 10 minutes. Place chicken on a plate and cover to keep warm. - Grill capsicum and onion until lightly charred, turning once, about 8 minutes.
- Cut chicken into strips. Mix with the grilled vegetables, 1 cup chopped tomatoes, spring onions and 2 tablespoons of parsley/coriander.
- Place a tortilla on each plate and top with the chicken mixture. Fold tortillas over to enclose filling. Serve with the remaining tomatoes and
parsley/coriander.
Karen says:
This is my daughter’s favourite meal. I usually marinate the chicken and cut up the capsicum and onion the night before so that when I get home from work all I have to do is grill chicken and vegies and then mix with the tomato and coriander. I also cut the chicken lengthwise so that it is thinner and will grill quicker. I prefer to have coriander rather than parsley, but that’s up to individual taste. I don’t bother reserving tomato and coriander for serving – I just mixed it all up together! Also if you wish to replace tortillas with lettuce leaves or just serve in a bowl – feel free!
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