Bad ass (the day after) mexican fajita

1. • Put your griddle pan on a high heat
• Halve and deseed your pepper and cut it into thin strips
• Peel, halve and finely slice your onion

2. • Slice your chicken lengthways into long strips, roughly the same size as your capsicum strips
• Put the capsicum, onion and chicken into a bowl with the paprika and cumin
• Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well

3. • Put to one side to marinate for 5 minutes or so while you make your salsa
• Finely chop your chilli
• Roughly chop your tomatoes and the coriander, stalks and all

4. • Put the chilli and tomatoes into a second bowl with a good pinch of pepper and the juice of 1 lime
• Add a good lug of extra virgin olive oil, then stir in your chopped coriander

5. • Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through
• 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
• Give the pan a little love and attention and you’ll be laughing
• Warm your tortillas up in a microwave or a warm dry pan

6. • Divide your warmed tortillas between your serving plates
• Halve your remaining lime and squeeze the juices over the sizzling pan
• At the table, carefully help yourselves to the chicken and vegetables straight from the hot griddle pan
• Just be sure to put it down on top of something that won’t burn, like a chopping board
• Serve with pots of yoghurt and guacamole alongside your Cheddar, a grater and your lovely fresh salsa