Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps Oil
  • 4 skinless, boneless Chicken breasts (cut into strips)
  • 0.5 Tbsp paprika
  • 3 tsps hot Chili powder
  • 1 onion (sliced)
  • 1 red Bell pepper (sliced)
  • 1 yellow Bell pepper (sliced)
  • 14 ozs canned tomatoes
  • 4 Flour tortillas
  • 3 mild chili peppers (finely chopped)
  • 1 Tbsp finely chopped cilantro
  • salt (to taste)
  • 1 onion (finely chopped)
  • 0.5 Lime (juice)
  • 3 ripe Avocados
  • shredded White cabbage

Instruction

  • Heat the oil in a large frying pan and quickly brown the chicken strips. Add the paprika and chilli powder and cook for 1 minute. Remove from the pan.
  • Add the onion and peppers to the pan and cook until softened. Add the tomatoes and chicken to the pan, cover and simmer for 15 minutes.
  • For the guacamole: pound the chillies, coriander, salt and onion to a fine paste in a pestle and mortar or blender. Add the lime juice to make a loose smooth mixture.
  • Put the avocado flesh into a bowl and mash until smooth. Add the pounded mixture and stir well.
  • Divide the chicken mixture and guacamole between the tortillas and fold over to enclose the filling. Garnish with white cabbage.