SERVES 4

INGREDIENTS:
FOR THE CHICKEN:

4 Chicken Breasts (skinless & boneless) or Chicken Stock Chicken (shredded)

2 TBLS Sesame Oil

2 tsp. Cumin (ground)

1 tsp. Paprika (ground)

S&P (season to taste)

FOR THE ASIAN SLAW:

2/3-Cup Asian Mayo

250g Asian Slaw

1/2-Cup Coriander Leaves

2 Cups Charred Miso Corn

12 Gluten Free Tortilla Rounds

*1 Avocado (smashed w/squeeze lime)

* Sriracha Sauce

METHOD:

1. Whisk sesame oil, cumin, paprika and S&P together in a large mixing bowl, add the chicken breast and toss until well coated, cover and set aside in the refrigerator for 1-3 hours.

2. Meanwhile, mix the Asian slaw and Asian mayo together. Set aside.

3. Heat a large heavy based fry pan over a high heat, Throw in chicken breast and fry sear chicken for roughly 3 – 4 minutes on each side or until golden. If using the shredded chicken stock chicken, combine with sesame oil, spices and S&P. Set Aside.

4. Continue to brush more oil and spice mix on each side, and cooking on both sides, you may wish to brush a little sriracha sauce over the chicken and continue to cook for another 3-4 minutes or until chicken breast is cooked through. Rest chicken aside for 5 minutes.

5. Heat Tortilla rounds, and lay out all remaining ingredients for everyone to build their own taco.

*OPTIONAL