Serves: 4

Ingredients:

1 red onion, sliced into wedges
2 red capsicums, sliced into 1.5cm strips
2 yellow capsicums, sliced into 1.5cm strips
1 pack (500g) Olga’s Fine Foods Chevapchichi, sliced into rounds
1 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp cracked pepper
1 avocado, mashed
8 small tortillas
2 limes, to serve
1/2 bunch coriander, to serve
1/4 cup Greek yoghurt
1/4 cup cheddar cheese, shredded

Method:

1. Heat olive oil in a large frypan over medium-high heat. Add onions and sauté for 2-3 minutes.
2. Add the sliced capsicums, chevapchichi, chilli powder, ground cumin, ground coriander, paprika, garlic powder, salt, and pepper. Cook for another 5-6 minutes, or until the vegetables are tender and the chevapchichi are cooked through.
3. To serve, top each tortilla with mashed avocado and some of the fajita mixture. Squeeze lime juice over, and garnish with fresh coriander leaves, yoghurt and cheese.