ingredients
SERVES 2
For the chicken:
2 Chicken Breasts, sliced into strips
4 sprays of Borderfield Garlic infused cold pressed rapeseed oil
Juice and zest of 1 lime
1 tsp fennel seeds
Cracked black pepper and sea salt
To serve:
4 small tortillas
8 sprays of Borderfields chilli oil
1 red pepper, finely sliced
½ red onion, finely sliced
2 garlic cloves
1 ripe avocado
2 sprays of Borderfields garlic oil
Pinch of sea salt
Salad
method
- Start by marinading your chicken with lime zest and juice, a pinch of fennel seeds, lots of cracked black pepper and sea salt. Spray garlic infused cold pressed rapeseed oil over the chicken and stir well.
- Cook the strips of marinaded chicken in a preheated non-stick frying pan for 6-8 mins until starting to brown. Meanwhile in a ridged skillet cook your peppers, onion and garlic with a couple of sprays of chilli oil.
- To fry the tortillas spray them lightly on both sides with chilli oil and cook in a frying pan on a high heat for 2-3 mins until they puff up and go crispy. Once golden brown season and prepare to plate up whilst they’re still warm. Make a 1 min guac by mashing avocado with a fork and add some garlic oil and a pinch of sea salt to taste.
- Dress the fried tortilla with a handful of salad, guac, rajas and the grilled chicken.
