Chicken fajitas with jalapeno salsa and avocado recipe | Sainsbury`s Magazine

Ingredients

• 8 warm wholemeal tortillas, warmed up
• 4 tbsp reduced-fat soured cream
• 3 tbsp extra-virgin olive oil, plus 1 tsp
• juice of 2 limes
• ½ tbsp smoked paprika
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 x 640g pack skinless chicken breasts
• 2½ small red onions, thinly sliced
• 200g cherry tomatoes, quartered
• 4-6 slices pickled jalapeno, drained and finely chopped
• ½ small red onion, finely chopped
• 2 ripe medium avocados, halved and pitted
• Tabasco, to taste
• 1 small garlic clove, crushed
• 2 tbsp finely chopped coriander
• 1 spring onion, trimmed and finely chopped