Chicken Flying Fajitas

Ingredients:
8 tbsp oil
4 tbsp lemon juice
3 tsp salt
3 tsp dried oregano
3 tsp ground cumin
2 tsp garlic powder
1 tsp chilli powder
1 tsp paprika
1 tsp crushed chilli flakes
1kg chicken tenders
2 red capsicum, julienned
2 green capsicum, julienned
8 spring onions, thinly sliced
1 onion
12 medium corn tortillas

Sides:
guacamole, sour cream, grated cheese, green part of spring onions sliced

Guacamole:
1 ripe avocado
Natural yoghurt, generous dollop
Sweet chilli sauce, dash
Sea salt, sprinkle
1/2 lime juiced

Method:
1. In a small jug, combine 4 tbsp oil, lemon juice and seasonings; mix. Place chicken in large flat casserole dish or sealed bag and pour over marinade. Turn to coat. Cover and refrigerate for 1-4 hours.
2. In a large heavy frypan, stir-fry capsicum and onions in 2 tbsp oil on super-high heat until crisp-tender. Remove and keep warm.
4. Put all ingredients for guacamole in small bowl and mix rigorously with fork.
5. Add 2 tbsp olive oil to pan and add chicken pieces (not marinade) to hot pan. Cook chicken until charred on one side and turn over, reduce heat to low and cook until chicken is cooked through. Return capsicum mixture to pan; heat through.

6. While chicken is cooking, cook tortillas one by one on crepe pan/skillet on medium-high heat, keep turning every twenty seconds until both sides are cooked - looks a bit like naan bread when cooked. Stack ontop of eachother to keep warm.

6. Serve alongside other sides and enjoy!

Serves 4

**Tasteofhome.com Flavorful chicken Fajitas**