Spicy chicken tacos w/ coleslaw and guacamole

Ingredients

Serves 3

FOR THE GUACAMOLE:

1 ripe avocado, smashed

¼ red onion finely diced

½ lemon or lime (juice)

2 tbsp chopped coriander (optional)

Salt and pepper to taste

FOR THE SPICY SALSA:

½ cup diced tomatoes

¼ cup red onion finely diced

1 large chilli (optional)

2 tbsp chopped coriander

½ lemon or lime (juice)

FOR THE COLESLAW:

1 carrot grated

1 cup purple cabbage finely chopped

1 cup baby spinach finely chopped

1 tbsp mayonnaise (I use the Byron bay naked foods vegan mayonnaise)

FOR THE CHICKEN:

500g organic chicken tenderloins, cut in chunks

1 tsp paprika

1 tsp cumin

1 tsp ground coriander

1/2 tsp chilli powder

FOR THE REST:

6 tortillas (I used La Banderita tortillas)

Hot sauce and coriander to dress (optional but highly recommended)

Method

Prepare the guacamole in a bowl, mush up the avocado and add in the onion, coriander, lime juice, salt and pepper. Place in the fridge or set aside for now.

Prepare the salsa, simply add all the chopped ingredients to a bowl. Set aside.

Prepare the coleslaw, again simply add all the chopped ingredients to a bowl, add the mayonnaise, combine and set aside.

Heat a frypan over medium to high heat with a splash of olive oil and cook tacos on both sides until slightly brown. Wrap these in some foil to keep warm whilst you do the chicken.

Combine the spices for the chicken in a bowl then add some more oil to the same frypan, add the chopped chicken and then sprinkle over the spice mixture. Cook for about 4 minutes, flipping on both sides until the chicken is cooked through.

Assemble the tacos and top with some hot sauce and coriander.