Summer Chicken Tacos

Combine the red cabbage, 1 tablespoon of the olive oil and juice of half of the lime wedges in a large bowl. Season with salt and pepper and set aside.

Combine the plain flour, mild Mexican seasoning and a pinch of salt in a plastic bag. Add the chicken breast fillets to the plastic bag and carefully toss the chicken in the bag to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken in two batches and cook, turning, for 5-6 minutes, or until golden and cooked through.

Meanwhile, heat the mini tortillas in a microwave or sandwich press.