We have never met anyone who doesn’t love a good taco and these are packed with spicy chicken and loaded with trimmings to tingle your taste buds. They’re perfect for a family gathering or Saturday night fiesta.

Ingredients

500 g	Chicken breasts, cut into bite-size strips
2 Tbsp	Olive oil
3 Tbsp	Sriracha sauce
12	Soft-shell folour tortillas

Guacamole

2	Avocados
1 Tbsp	Chilli sauce
1 small handful	Chopped coriander
1 dash	Salt and pepper, to taste

Pico de gallo

4	Diced tomatoes, deseeded
½	Finely diced red onion
1	Red chilli, finely diced (remove the seeds to reduce the heat)
1 small handful	Chopped coriander
1 dash	Salt and pepper

Directions

To serve

¼ red cabbage, thinly sliced

fresh coriander

sliced chilli

1. Guacamole:Halve the avocados and scrape the flesh into a bowl with a good pinch of salt and pepper and mash well. Add the chilli sauce and coriander, mix well and season to taste then set aside.
2. Pico de gallo:Place all the ingredients in a large bowl, toss to combine, season to taste and set aside.
3. Chicken:Mix the olive oil and chilli sauce in a large bowl. Add the chicken and toss until well coated. Cook the chicken in a large fry pan on a medium/high heat until dark, sticky and cooked through.

Hold a soft tortilla in your hand and spread on some guacamole. Add some cabbage, a couple slices of chicken, a few teaspoons of pico de gallo and finish with a flourish of coriander, chilli or your favourite hot sauce.