Crispy chicken and grilled tortilla triangles with a colourful avocado and red pepper salad.
1 x Old El Paso Oven Baked Crispy Chicken Fajitas Dinner Kit
500g boneless, skinless chicken breasts
125ml sour cream
2 x ripe avocados, peeled, stoned and sliced
1 x red pepper, deseeded and sliced
1 x large romaine lettuce, shredded
1 x lime, zest and juice
2tbsp corn oil
2tbsp chopped coriander
Ground black pepper
Lime wedges
Kit contains: 1 x pack of 8 Old El Paso Soft Flour Tortillas, 1 x Old El Paso Crispy Crumb Seasoning Mix, 1 x Old El Paso Mild Original Salsa, 1 x Old El Paso Shaker Bag
1. Preheat the oven to 225ºC, (205ºC for fan assisted ovens), gas mark 7.
2. Cut the chicken into thin strips. Stuff the chicken into the Old El Paso Shaker Bag with the oil and Old El Paso Crispy Crumb Seasoning Mix. Shake the bag until the chicken strips are coated.
3. Throw the coated chicken strips onto a non-stick baking tray and cook for 18 minutes in a preheated oven, until the chicken is cooked through and the coating crispy.
4. Put the Old El Paso Soft Flour Tortillas under a preheated moderate grill and cook for 30 seconds each side, until browned and crispy. Cut each into 4 triangles.
5. Make a dressing by mixing together the sour cream, lime zest and juice, and coriander.
6. Put the lettuce, pepper and avocado in a large bowl and mix gently, then throw the crispy chicken on top and tuck the tortilla triangles round the edges.
Drizzle over the sour cream dressing and the Old El Paso Mild Original Salsa. Sprinkle with pepper and squeeze on a bit of lime.
Swap the romaine lettuce for your favourite salad leaves – try rocket, spinach, endive or watercress.
