Method:

To prepare the chicken:

In a bowl, mix the chicken strips with 1 tablespoon fajita seasoning and keep aside for 15 minutes.

Heat oil in a large pan and shallow fry the chicken strips in batches; keep aside.

In the same pan, add the bell peppers and stir-fry on high heat for a few seconds. Add the fried chicken and the remaining fajita seasoning. Season with salt if necessary (remember the seasoning has salt, so taste and add if necessary). The amount of fajita seasoning may also be adjusted to suit personal heat preferences.

Remove from heat and keep aside.

To prepare cucumber yoghurt:

Beat the yoghurt well using a fork or whisk to break down the lumps and get a creamy consistency.

Squeeze out excess water from the grated cucumber and add it to the yoghurt.

Season with salt and dried mint.

To prepare the Fajita seasoning:

Mix all the spice powders and store in an airtight container.

To assemble the tacos:

On a tortilla, place a small amount of the chicken. Drizzle the minty yoghurt and garnish with fresh coriander leaves. Add sliced jalapenos and crushed nachos. Squeeze a bit of lime and enjoy.

Note – The sliced jalapenos are totally optional.