For the seasoning:
1 tsp cumin
1 tsp chilli powder
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
And the rest:
15 cherry tomatoes, roughly chopped
½ red onion
2 tsp olive oil
200g chicken fillets
A few drops of red Tabasco (optional)
1 clove garlic, minced
3/4 good size lettuce leaves
1 tbsp sour cream
20g Gouda Cheesies
Mix your spices to make a chicken fajita seasoning.
Stick half the tomatoes, the onion and the chicken in a frying pan. Cook slowly on medium heat. After 2 minutes, sprinkle on your seasoning, leaving about 2tsp’s worth for your guacamole.
Mash the avocado, add the garlic, olive oil, leftover seasoning and Tabasco (if you want to give it a kick).
When your chicken mix is ready (cut into the biggest piece to check it’s cooked through and not pink), carefully spoon the mix into the lettuce leaves. Add the remaining fresh tomatoes, drizzle the sour cream and finally sprinkle on the Cheesies.
You can then dollop on the guac or dip your fajita in it (either way, it’s going to get messy).