Chicken fajitas

• 1 red capsicum
• 1 medium red onion
• 2 skinless free-range chicken breasts
• 1 teaspoon smoked paprika
• 1 small pinch of ground cumin
• 2 limes
• olive oil
• 4 small flour tortillas, or 2 large
• 150 ml sour cream

Instructions

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 15 minutes or so
4. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
5. Warm the tortillas in a dry frying pan, then divide between serving plates.
6. Squeeze the remaining lime juice over the sizzling pan.