Cajun-style Chicken Tacos

Serves 4

You will need:

  • 400g chicken, shredded
  • Olive oil
  • 5ml Cajun spice
  • ½ cup shredded red cabbage
  • ½ fresh coriander, roughly chopped
  • 1 red onion, finely sliced
  • 2 avocados, peeled and finely sliced
  • 50g pineapple, cubed
  • ½ red onion, finely sliced
  • 4 sprigs of fresh coriander, finely chopped
  • 5ml dried chilli flakes
  • Juice and zest of 1 lime
  • 4-8 flour tortillas

Combine the pineapple, red onion, coriander, chili flakes and lime zest and juice to make a salsa. Heat a little olive oil in a pan and add in the shredded chicken. Sprinkle over the Cajun spice and toss to coat the chicken. Divide the shredded cabbage, coriander, red onion and sliced avocado between the tortillas and top each with a helping of Cajun chicken. Serve the tacos with the pineapple salsa and extra coriander.

Loaded Nachos with Smashed Avo Guacamole

Serves 2

You will need:

  • 2 cups corn chips
  • 2 avocados, peeled
  • A handful fresh coriander, roughly chopped
  • The juice of 1 lime
  • 1 red chilli, finely sliced
  • Salt
  • 1 cup mozzarella cheese, grated
  • ½ red onion, roughly chopped
  • 1 tablespoon sour cream or heavy plain yoghurt (optional)

Heat the oven to 220°C. Arrange the corn chips in an ovenproof dish and scatter over the cheese. Grill in the oven until the cheese has melted. Meanwhile, use a fork to roughly mash the avocado with the lime juice and season with salt. Top the cheesy chips with the chopped onion, mashed avocado, coriander and sour cream if using. Scatter over the sliced red chili and serve immediately.

Crispy Crumbed Chicken Strips with Aioli

Serves 2

You will need:

  • 300g chicken strips
  • Breadcrumbs
  • Salt and pepper
  • Coconut oil, for frying
  • 100ml mayonnaise
  • 4 garlic cloves, roasted

Roll the chicken strips in the breadcrumbs and shallow-fry in the coconut oil until golden and crispy. Drain on kitchen towel and season with salt and pepper. Mash the roasted garlic into the mayonnaise and serve alongside the chicken strips with lemon wedges for squeezing over.

Greek-style Chicken Pita Pockets with Tzatziki

Serves 2

You will need:

  • 2 flatbreads or pita breads, lightly toasted
  • 200g chicken, shredded
  • 1 small red onion, sliced
  • 1 tomato, sliced
  • 4 sprigs of fresh dill, finely chopped
  • ¼ cucumber, finely chopped
  • ½ cup plain Greek yoghurt
  • 1 garlic clove, crushed
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper

Combine the cucumber with the dill, garlic, olive oil, lemon juice and yoghurt and season to taste. Spread the tzatziki over the flatbreads and top with the sliced onion, tomato and shredded chicken. Roll up and serve immediately.

Sweet & Sour Chicken

You will need:

  • 300g chicken
  • 2 bell peppers, cubed
  • 1 brown onion, thickly sliced
  • ¼ pineapple, cubed
  • 2 tablespoons pineapple juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sweet chilli sauce
  • Coconut oil
  • 1 cup sticky rice, cooked
  • 2 spring onions, finely sliced
  • Toasted sesame seeds, to garnish

Heat a tablespoon of coconut oil and fry the onion and peppers until just cooked. Add in the pineapple juice, soy sauce, vinegar and sweet chilli sauce and leave to reduce to a sticky sauce. Add in the chicken and pineapple cubes and stir to combine. Divide the rice between two bowls and top with the sweet and sour chicken. Scatter over the spring onions and sesame seeds and serve.