Ingredients

The following ingredients have 4 Servings
  • 2tbsp olive oil
  • 1 red onion, halved then sliced
  • 400g skinless, boneless chicken fillets
  • 1tsp each of ground coriander, ground cumin and paprika
  • 1 red pepper, deseeded, sliced
  • 2 courgettes, cut into matchsticks
  • 8 corn tortillas
  • 1tbsp jalapeño peppers, sliced, optional

Instruction

  • Heat the oil in a large heavy-based frying pan, add the onion and cook for a few mins, to soften.
  • Sprinkle the chicken fillets with salt, pepper, the ground coriander, cumin and paprika. Add to the onion in the pan and cook for 5 mins, turning as needed to lightly brown.
  • Add the peppers and courgettes and cook for 5 mins, to soften. Pour in 150ml water, cover and simmer for 10 mins.
  • Warm the tortillas according to pack instructions.
  • To make the salsa, combine the onion, vinegar, honey, sweet corn and mango.
  • Spoon the chicken on to the corn tortillas, scatter with jalapeño chilli peppers, if using, and roll up to enjoy with the salsa.