Start by putting all the marinade ingredients into a large bowl and whisking together.

Slice the chicken in half horizontally and then slice across the grain into strips roughly the same size as the peppers.

Add the chicken, peppers and onions to the marinade, mix well and leave to marinade for at least 5 minutes and up to an hour.

Heat 2 tsp of rapeseed oil on a high heat in a caste iron skillet (or wok) and using tongs place the meat & vegetables into the pan gradually.

Allow the meat to colour and cook for 10 – 15 minutes or until everything is cooked through.

At the same time warm the flour tortillas in a frying pan (not non-stick) until they bubble up, then turn over being careful not to burn them and stack them up on a plate.

Place all the garnishes, tortillas and skillet (on a board) on the table allowing your guests to assemble their own individual tortillas and don't forget the extra squeeze of lime.