Ingredients
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 clove garlic, crushed
- ½ teaspoon Tabasco sauce
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 500 g chicken tenderloins
- 1 onion, sliced
- 2 small red capsicums, sliced
- 8 x 26 g white corn tortillas
- 1 baby Cos lettuce, rinsed and chopped
- 1 avocado, peeled, seeded and chopped
- ½ cup grated reduced fat grated tasty cheese
- ¼ cup reduced fat Greek yoghurt
Method
Step 1
Mix spices, garlic, Tabasco, lemon juice and 2 teaspoons oil in a large shallow dish. Add chicken and rub all over with spice mix. Cover and refrigerate 10 minutes.
Step 2
Heat a large non-stick frying pan over a medium heat. Add chicken and cook for about 2-3 minutes on each side, or until browned and cooked through. Remove, cover with foil to keep warm.
Step 3
Heat remaining 2 teaspoons oil in same frying pan. Add onion and capsicum. Cook, stirring, for 4-5 minutes or until lightly browned and just tender.
Step 4
Heat tortillas as directed on packet.
Step 5
Thickly slice chicken. Place tortillas on a serving board, top with onion, capsicum and chicken. Add lettuce, avocado, cheese and yoghurt. Fold in half to serve.
Tip
- White corn tortillas are lower in sodium than flour tortillas. You will find them in the Mexican food section in supermarkets.
