Chicken fajitas

Directions

1. PREP - Wash and roughly chop the coriander. Rinse the chicken breasts and pat dry with kitchen paper. Cut into strips about 1 cm wide.
2. MARINATE - Put the chicken strips into a bowl and cover with the lager, the chopped coriander and the juice of 1 lime. Leave to marinate for 30 minutes.
3. PREP - Meanwhile, peel and slice the onion. Wash the peppers, halve them, deseed and cut into strips.
4. SOFTEN - Warm 1 tablespoon of oil in a frying pan over a medium heat. Add the onion and peppers, sprinkle with salt and cook until soft but not browned. Stir frequently.
5. ADD - Lift the chicken pieces out of the marinating juice and add to the pan. Add the ground cumin and the juice of the remaining lime.
6. COOK - Mix all the ingredients together and cook for 6-7 minutes until the chicken pieces are cooked through.
7. SERVE - Pile the chicken into a bowl and have a plate of warm tortillas standing by, along with bowls of grated emmental cheese, soured cream, guacamole and Mexican tomato salsa.