Chicken Fajitas

Method

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1. 1In a bowl, mix the lime juice, 2 tbsp olive oil, garlic, cumin, paprika, chili, oregano and salt. Toss in the chicken until well coated and marinate for at least 30 minutes (up to 4 hours in the fridge).
2. 2Heat a cast-iron or heavy skillet over high heat for 3-4 minutes, until it is almost smoking.
3. 3Add 1/2 tbsp oil and spread the chicken in a single layer, cooking in two batches if needed. Sear for 3-4 minutes per side until browned at the edges and white all the way through, then set aside.
4. 4Add the remaining oil to the same pan, then the peppers and onion. Cook, stirring often, for 5-6 minutes until charred in spots but still crisp-tender.
5. 5Return the chicken to the pan, squeeze over a little more lime and toss together for 1 minute.
6. 6Warm the tortillas in a dry skillet for 20-30 seconds per side until soft and slightly puffed, and keep them wrapped in a clean towel.
7. 7Bring the skillet to the table and let everyone build their own fajitas with avocado, sour cream and cilantro.