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1
Put the griddle pan on high heat.
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2
Halve and deseed the pepper and cut it into thin strips.
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3
Peel, halve, and finely slice the onion.
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4
Slice the chicken lengthways into long strips roughly the same size as your pepper strips.
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5
Put the peppers, onion and chicken into a bowl with the paprika and cumin.
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6
Squeeze over the juice of half a lime, drizzle with some olive oil, season with a pinch of salt and pepper and mix well.
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7
Put to one side to marinate for 5 minutes or so while you make your salsa.
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8
Finely chop the chilli. Roughly chop the tomatoes and the coriander, stalks and all.
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9
Put the chilli and tomatoes into a second bowl with a good pinch of salt and pepper and the juice of 1 lime. Add some extra virgin olive oil, then stir in your chopped coriander.
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10
Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6-8 minutes, until the chicken is golden and cooked through.
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11
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 chr grill to give you a lovely flavour.
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12
Warm the tortillas up in the microwave or a warm dry pan.
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13
Divide your warmed tortillas between the serving plates.
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14
Halve the remaining lime and squeeze the juice over the sizzling chicken mixture.
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15
Divide the chicken mixture beween the tortillas.
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16
Top with cheese, salsa, and sour cream.
