In a glass bowl add 1 heap tbsp smoked paprika, pinch of ground cumin, 4 tbsp olive oil, juice of 1 lime, 1 tbsp ground coriander, and 2 crushed garlic cloves together with a pinch of salt and a pinch of pepper.
Skin the chicken breasts if required. Finely slice the breasts into strips and add to the marinade.
Finely sliced the red onion and the red chilli and slice the red pepper into strips.
Add to the marinade and mix thoroughly.
Place a griddle pan or frying pan over a high heat and heat until smoking hot.
Add the chicken and marinade to the pan.
Continue to move the pan contents around so they do not stick to the pan. Cook for about 5 minutes.
If needed cook in separate batches.
Place the foil wrapped tortillas into the warmed oven to heat up.
When the chicken is cooked through remove the contents into a warmed bowl.
Remove the tortillas from the oven and unwrap.
Fill each tortilla with the chicken, pepper and onion mixture and serve immediately.
I use a homemade salsa and guacamole for a finishing touch.