Gluten-Free Chicken Tacos with Avocado Slaw

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For the chicken

• 2 chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp garlic powder
• Juice of ½ lime
• Salt and black pepper, to taste

For the avocado slaw

• 1 cup shredded cabbage
• ½ avocado
• Juice of ½ lime
• 1 tbsp olive oil
• Small handful fresh coriander, chopped
• Pinch salt

To serve

• 4 small gluten-free corn tortillas

Method

1. 1 Heat the olive oil in a pan over medium heat, then add the chicken strips along with the cumin, paprika and garlic powder, tossing to coat evenly in the spices.
2. 2 Cook for 8–10 minutes, turning occasionally, until the chicken is browned on the outside and cooked through with no pink remaining — cut into the thickest piece to check if unsure.
3. 3 Squeeze over the lime juice and season with salt and pepper, then set aside off the heat to rest for a couple of minutes.
4. 4 While the chicken cooks, mash the avocado with the lime juice and olive oil in a bowl until mostly smooth with a few small chunks left for texture.
5. 5 Add the shredded cabbage and chopped coriander to the mashed avocado and toss until every strand is coated — this is your slaw.
6. 6 Warm the tortillas in a dry pan for 30–60 seconds per side until pliable and lightly speckled brown.
7. 7 Fill each tortilla with the chicken followed by a generous spoonful of avocado slaw, and serve immediately while the tortillas are warm.