Serves 4
Preparation time 20 minutes, plus marinating
Cooking time 16–20 minutes
4 boneless, skinless chicken breasts, about 125 g (4 oz) each
4 ripe tomatoes
4 large soft flour tortillas
150 ml (¼ pint) soured cream
1 avocado, halved, stoned, peeled and sliced
4 spring onions, sliced
½ red onion, finely chopped
tortilla chips, to serve (optional)
salt and pepper
Marinade
2 tablespoons light soy sauce
3 cm (1¼ inch) piece of fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
2 tablespoons olive oil
1 bunch of fresh coriander, chopped
1 fresh red chilli, deseeded and chopped
2 tablespoons lime juice
Combine all the ingredients for the marinade in a shallow dish. Add the chicken breasts, and leave to marinate at room temperature for 2 hours, or in the refrigerator for 24 hours. Put the tomatoes in a bowl, and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins. Cut the tomatoes into slices.
Heat a griddle pan or ordinary frying pan. Place the marinated chicken breasts in the pan and cook for 8–10 minutes on each side. If you are using a griddle pan, cook the chicken on each side without moving it in the pan, so that it ends up with a distinct striped pattern of grill marks; if you like, change the position of the chicken halfway through cooking on each side, to end up with crisscross markings. When cooked, remove the chicken from the pan and slice into long strips.
Place the tortillas under a preheated grill and cook for 30 seconds on each side until warmed through but not crisp. Spread a spoonful of soured cream over one side of each tortilla, then add a little tomato, avocado and a sprinkling of spring onions and red onion. Arrange the pieces of griddled chicken on top and season with salt and pepper. Roll up each tortilla tightly and cut in half crossways. Serve with tortilla chips, if liked.
For guacamole, to accompany the fajitas, halve and stone 2 ripe avocados. Scoop out the flesh, put in a bowl and mash with a fork. Mix with the juice of 1 lime, 3 tablespoons chopped fresh coriander, 1 skinned and finely diced tomato and, if liked, 1 finely chopped jalapeño chilli. Spoon onto the tortillas instead of soured cream.