sour cream, tomato and chilli relish, grated cheese, wedges of tomato, cucumber, lettuce and raw onion.

Slice the chicken breast very thinly.

Put the oil, onion, and lemon juice together in a dish.  Add the sliced chicken and red pepper, season with salt , ground black pepper and cumin and mix well.  Set aside and leave to marinade for at least one hour.

Halve, stone and peel the avocado pear.  Grate or finely chop the onion.  Peel the tomato by covering in boiling water for 10 seconds and then in cold water.  Remove the skin and chop.  Put the avocado and lemon or lime juice into a bowl and mash with a fork.  Mix with the onion, tomato and chilli or relish.  Season with salt and ground black pepper.  Alternatively combine in a food processor.

Lift the chicken from the marinade and dust with Cajun seasoning. Heat the tortillas according to the packet instructions.  Heat some oil in a heavy based frying pan until piping hot.  Add the chicken and fry briskly until browned and cooked all the way through. Spoon the meat into the tortillas and add a selection of toppings.