Chicken Mushroom Fajitas (TM5)

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