Chicken & Cabbage Slaw Tacos

In a large bowl, combine the red cabbage and a good drizzle of olive oil. Squeeze over the juice from 1/2 of the lemon wedges and season with a pinch of salt and pepper. Set aside. TIP: Adding lemon juice to the cabbage helps it to soften.

Place the plain flour, the mild Mexican spice blend and the salt (use suggested amount) in a plastic bag and shake to combine. Add the chicken strips and shake again to coat the chicken in the spice. TIP: Shaking the chicken in a plastic bag helps it to coat evenly and prevents mess.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the chicken strips and cook, turning regularly, for 5-6 minutes, or until golden and cooked through.

While the chicken is cooking, place the mini flour tortillas in the sandwich press or on a plate in the microwave for 10 seconds, or until heated through.