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Healthy chicken fajitas

20 minutes (20 minutes)
Serves 4
    1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 clove garlic, crushed
  • 1/2 teaspoon Tabasco sauce
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 500g chicken tenderloins
  • 1 onion, sliced
  • 2 small red capsicums, sliced
  • 8 x 26g white corn tortillas
  • 1 baby Cos lettuce, rinsed and chopped
  • 1 avocado, peeled, seeded and chopped
  • 1/2 cup grated reduced fat grated tasty cheese
  • 1/4 cup reduced fat Greek yoghurt
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.

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.

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.

Heat tortillas as directed on packet.

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.

TIPS: White corn tortillas are lower in sodium than flour tortillas. You will find them in the Mexican food section in supermarkets.

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