Small bunch of coriander, stalks finely chopped and leaves roughly chopped
2 red peppers, seeds removed and cut into strips
100g sour cream
8 small tortillas
How to make
Crumble the stock cube into a large bowl and mix with 2 tbsp of olive oil, paprika, cumin, coriander and season to taste. Add the chicken to the bowl and stir until it is coated.
Mix the tomatoes with the red onion, garlic, the lime zest, juice of one lime, the coriander stalks and most of the leaves, 1 tbsp olive oil and some seasoning.
Heat a non-stick frying pan and stir-fry the chicken for 3-4 minutes until the chicken is almost cooked through, then add the peppers and continue to cook for 2 minutes.
Warm the tortillas in a hot, dry frying pan or in the microwave, then top with the chicken and peppers, some salsa, sour cream and the remaining coriander, and serve with lime wedges to squeeze over.
