Chicken and pepper fajitas

Method

1. Squeeze the limes (about 50 g juice). In a mixing bowl, combine the chicken strips with 10 g olive oil, 15 g lime juice, cumin, smoked paprika, oregano, ground chilli, pepper, brown sugar and 4 g salt (1 level tsp); massage for 1 minute to work the marinade into the meat. Cover and marinate in the fridge while preparing the pico de gallo, avocado and vegetables, about 15 minutes (see tips for marinating in the morning).
2. Pico de gallo: cut the tomato into 5 mm dice and drain off any loose juice; finely chop 30 g red onion; deseed and finely chop the green chilli. Mix the tomato, 1 tbsp chopped onion, chilli, half the chopped coriander, 15 g lime juice and 1 g salt (a generous pinch); leave for 10 minutes for the flavours to mingle. Roughly crush the avocado flesh with a fork, 10 g lime juice, 1 g salt (a generous pinch), the remaining chopped onion and a few coriander leaves; leave some chunks and press cling film onto the surface.
3. Cut the peppers into 8 mm strips and the remaining onion (120 g) into half-rings; grate the garlic. Heat a 30 cm frying pan over a high heat with 10 g oil until lightly smoking. Drain excess marinade from the chicken strips and lay in a single layer without touching. Leave untouched for the first minute and a half to colour, then turn and cook over a high heat for another 3–4 minutes, 5–6 minutes in total: the strips should be golden with seared marks, opaque in the centre, with clear juices beading when the thickest is cut. Transfer to a dish and loosely cover with foil.
4. Without washing the pan, add 10 g oil, then the peppers and onion. Sear over a high heat for 7–8 minutes, stirring every 2 minutes and adding a splash of water (2 tbsp) at the first stir to loosen the chicken juices: the edges colour while the insides stay slightly firm. For the last minute, add the grated garlic and 2 g salt (1/2 level tsp): the garlic should turn golden without burning. During this time, between stirs, warm the tortillas in the second dry frying pan over a medium-high heat for 20 seconds per side and stack under a tea towel.
5. Return the chicken and its juices to the pan, stir over a high heat for 1 minute to reheat everything, then turn off the heat. Add the remaining 10 g lime juice and the rest of the chopped coriander; the vegetables should stay colourful, without sitting in a pool of juice.
6. Put the frying pan on a trivet in the middle of the table, with the drained pico de gallo, crushed avocado and tortillas under their tea towel. Each person fills three tortillas with chicken and vegetables, a spoonful of avocado and a spoonful of pico de gallo, squeezing over a lime wedge if desired.