Gluten-Free Chicken Tacos with Avocado Slaw

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.