Chicken Mushroom Fajitas (TM6)

Chicken and Mushroom Fajitas

• 200 g fresh button mushrooms whole, stems removed (see tip)
• 150 - 200 g red onions to taste, halved vertically
• 150 - 200 g red pepper to taste, cut in wedges
• 150 - 200 g green pepper to taste, cut in wedges
• 150 g yellow pepper cut in wedges
• 3 garlic cloves
• 40 g olive oil
• 1 ½ tsp smoked paprika
• ½ tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ - 1 tsp chilli powder to taste
• 2 tsp dried oregano
• 1 ¼ - 1 ½ tsp fine sea salt plus extra to taste
• 500 g chicken breast fillet, skinless cut in thin strips
• 10 - 50 g onion quartered
• ½ serrano chilli halved, deseeded if desired (optional)
  or fresh chilli halved, deseeded if desired (optional)
• 20 g lime juice, freshly squeezed
• 2 Tbsp fresh coriander leaves
• 80 g tomato quartered
• 200 g avocado ripe, cut in pieces

Finalisation

• 1 Tbsp olive oil
• 3 Tbsp fresh coriander leaves
• 1 Tbsp grated lime zest
• 20 g lime juice, freshly squeezed
• 8 maize tortillas warmed
  or wheat flour tortillas warmed
• 100 g sour cream for serving
• 1 - 2 limes cut in wedges, for serving