Puree the peppers and pepper oil with all the other ingredients up to and including the salt, set aside.
Heat the oil in a pan. Sauté the onion for approx. 5 mins., add the beans, season and heat gently.
Heat the oil in a non-stick frying pan. Season the chicken, fry in batches for approx. 6 mins. all over. Warm the corn tortillas according to the packet instructions. Spread the pepper puree over the tortillas. Top with the beans, chicken and avocado. Sprinkle with coriander, roll up tightly. Serve with the lime.