Ingredients for 4:
700 g chicken breast
2 medium-sized onions
2 large peppers
2 fresh chilli peppers
1 bunch of coriander
1 teaspoon of cumin powder
½ teaspoon of garlic powder
200 g sour cream
Extra virgin olive oil
Cut the chicken breast into thin slices. Season with the cumin, garlic powder, salt and pepper and leave to marinate for at least 30 minutes.
Wash and peel the onion, remove the stem and core from the peppers and then slice them.
Heat a large pan to red-hot, pour one spoonful of oil into it and add the peppers and onions. Season with salt and brown the vegetables until they start to soften. Then remove them from the pan and set aside. Add another spoonful of oil, the chopped chilli peppers and the meat to the same pan and cook for 5-6 minutes at high heat. Add the vegetables you had set aside, pour in the lime juice and stir-fry for another few minutes to allow all the flavours to blend.
Heat the tortillas in the oven at 180° C for 8 minutes or in the microwave oven for 10 seconds at maximum power.
Fill the centre of the tortillas with the sautéed meat and vegetables and add a sprinkling of chopped coriander. Serve the fajitias with the sour cream.