Chicken Fajitas

• Halve and seed your bell pepper and cut it into thin strips. Peel, halve, and slice your onion. Slice your chicken lengthways into long strips roughly the same size as your bell pepper strips.
• Put the bell peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with the salt and pepper and mix well. Put to one side to marinate for 15 minutes or so while you make your salsa and guacamole.
• For the Salsa:Finely chop your chile. Roughly chop your tomatoes and the cilantro, stalks and all. Put the chile and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime. Then stir in your chopped cilantro.
• For the Quacamole:Finely chop up the tomatoes with ½ -1 red chile and a handful of cilantro leaves, including the top part of the stalks. Then squeeze the one side of the avocado over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the juice of 1 lime and chop everything together until fine.

To make the Fajitas:

• Heat your grill pan over medium high heat.  Make sure your grill is sizzling hot before you start cooking the chicken.  Use a pair of tongs to put all the pieces of bell pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly charred to give you a lovely flavor.
• Warm your tortillas up in a warm dry frying pan. Divide your warmed tortillas between your serving plates. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan.
• Serve with bowls of sour cream and guacamole, cheese and the fresh salsa.