Speedy Fiesta Chicken Tacos

Thinly slice the spring onion. Slice the cucumber into 1cm batons.

In a second medium bowl, combine the mango mayonnaise and the water. Add the slaw mix, spring onion, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat then set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook for 5-6 minutes, or until cooked through.

While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.