• Mini tortillas – I used 7…
• 750 grams chicken, cut into small chunks – I used 2 chicken breasts
• 100 grams-ish chopped lettuce
• 1 red onion, finely sliced
• 1 avocado (or guacamole)
• Jalapeños (optional) – I used ones in a jar
• Mayonnaise – to your heart’s content
• Cheese – never too much cheese

Chicken Seasoning

• Salt
• Pepper
• 2 cloves of crushed fresh garlic
• 1 tsp paprika
• 1 tbsp harissa paste – can be adjusted based on spice
• 1 tsp chilli powder (hot) – can be adjusted based on spice
• 1 tbsp lemon juice

• 1/2 white cabbage
• 1/4 red cabbage
• 1 red onion
• 2 carrots
• 2 tbsp roughly chopped parsley

Sauce

• 300 ml mayonnaise
• 1 tbsp white wine vinegar
• 1/2 tsp sugar
• Salt
• Pepper

1. Season your chicken
   • Mix all the spices, harissa, and lemon juice
   • Coat the chicken evenly
   • Leave to rest for 15-30 minutes to marinate
2. Cook the chicken
   • Heat a pan on medium-high heat
   • Cook chicken for 6-10 minutes, until fully cooked
   • Let it get slightly crispy for a bit of extra flavour
3. Prep your tacos
   • Preheat the oven to gas mark 6
   • Fold your mini tortillas in half and put them in the oven for 2-5 minutes to get a taco shape
   • Mash your avocado in a bowl with salt and pepper
   • Chop lettuce and onion
   • Grate cheese
4. Build tacos
   • Lay the guacamole as the base
   • Follow with the lettuce
   • I then laid 4 jalapeños on top of the lettuce (should’ve added more – you can add as many as you like)
   • Mayo to your heart’s content
   • The important layer – chicken
   • Finally, cheese… all the cheese

1. Finely shred both cabbages and carrots, and finely slice the onion.
2. Mix the cabbages and carrots in a large bowl with the onion and add the parsley.
3. Make the dressing by mixing together the mayonnaise, vinegar and sugar. Season to taste with salt and pepper.
4. Toss the dressing through the cabbage mixture, and level to stand at least 30 minutes before serving.