Chicken Taco with slaw and salsa

Ingredients

• 500 g Chicken breast, boned, skinned
• 300 g Red cabbage, cored, shredded
• 2 pcs Carrot, grated
• 1 pcs Spring onion
• 2 tbsp Greek yogurt
• 1 bunch Coriander (cilantro) leaves, fresh
• 4 tsp Mexican seasoning, mild, Coles
• 1 tsp Mustard
• 2 pcs Lime
• 2 tsp Black pepper, ground
• 1 pcs Tomato
• 1 pcs Red onion
• 60 g Canned sweet corn
• 1 tsp Cumin, ground
• 2 tbsp Olive oil
• 8 pcs Taco shell
• 1 pcs Avocado
• 1 clove Garlic
• 1 tsp Oregano, dried

Method

1. Cut the chicken into small cubes, season with Mexican spice mix, salt, pepper and add a spoonful of yogurt and 2 tbsp. olive oil. Cover and put in the fridge for 30 minutes or even overnight.
2. For the slaw, thinly slice the red cabbage and grate the carrot. Add spring onions, coriander, 3 tbsp. yogurt, salt, pepper, mustard, lime juice. Cover and refrigerate until serving.
3. For the salsa, chop the tomatoes, red onion, coriander, add the corn, cumin, salt, pepper, oregano, lime juice and zest.
4. Fry the chicken in a pan.
5. Blend the avocado with lime juice, a clove of garlic, salt and pepper.
6. Spread the avocado cream on the taco shell and pile the coleslaw, chicken and salsa on it.