1 tablespoon red wine vinegar
1 teaspoon chipotle Tabasco sauce
1 teaspoon dried oregano
2 teaspoons sweet smoked paprika
2 cloves of garlic
1 large red onion
2 x 7-oz boneless, skinless free-range chicken breasts
3 mixed-color peppers
1 large eggplant
1 bunch of fresh cilantro (1 oz)
1 ripe avocado
4 large whole-grain tortillas with seeds
1¾ oz feta cheese
Put 1 tablespoon of oil into a bowl with the vinegar, chipotle Tabasco, oregano, paprika, and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
Peel and halve the onion, slice into ½-inch-thick wedges, then slice the chicken lengthways ½ inch thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
Blacken the whole peppers and eggplant over a direct flame on the stove, or in a grill pan on a high heat, until charred and blistered all over.
Pop the peppers into a bowl and cover with plastic wrap for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
Pinch the skin off the eggplant and trim off the ends. Nicely slice it all ¾ inch thick, dress on a platter with the juice of 1 lime and a few picked cilantro leaves, then taste and season to perfection.
Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
Peel, pit, and finely slice the avocado, and squeeze over the juice of half a lime.
Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean kitchen towel. Take it all to the table, with the feta and the remaining cilantro leaves, and let everyone build their own.