Mexican Chicken & Rainbow Veg Tacos

In a medium bowl, add the chicken thigh, the mild Mexican spice blend and a drizzle of olive oil. Toss to coat the chicken in the spice and season with a good pinch of salt and pepper. Set aside to marinate.

Heat a large frying pan over a medium-high heat. Add a drizzle of olive oil and the red cabbage and cook for 3-4 minutes, or until softened. Add the vinegar and the water *check the ingredients list for the amount) and cook for 1 minute. Remove from the heat and transfer to a medium bowl. Cover with foil to keep warm.

Return the frying pan to a medium-high heat. Add a drizzle of olive oil and cook the Mexican chicken for 5-6 minutes, or until cooked through and golden. Set aside.

While the chicken is cooking, heat the mini flour tortillas on a plate in the microwave or in a sandwich press for a few seconds, or until warmed through.