SERVES – 4
PREP – 5 MINS
COOK – 10 MINS
1 red onion, thinly sliced
Juice of 1 lime
400g mini chicken fillets
2tbsp piri-piri marinade (we used Nandos)
2tbsp olive oil
8 soft corn tortillas
200g pot tomato salsa
150ml soured cream
Small bundle coriander leaves
1. Put the sliced onion into a little dish, sprinkle with a pinch of salt and squeeze over the lime juice. Set aside.
2. Season the chicken fillets to taste and toss into the marinade. Heat the olive oil in a frying pan, add the chicken and pan-fry gently for 10-15 mins, turning over as needed.
3. Heat the tortillas in the microwave according to the packet’s instructions.
4. Slice up the chicken and pile on to the warm tortillas, then top with the tomato salsa, soured cream, a few of the sliced onions and some coriander leaves.
Per serving: 600 calories, 22g fat (9g saturated), 58g carbohydrates
TIP: Do you want to use up some leftover met from your Sunday roast? Cut cooked beef, pork or chicken into chunks, toss in the marinade and pan-fry for a few mins until piping hot.