MOZZARELLA TACOS WITH CRUNCHY COLESLAW AND SPICY CHICKEN

SERVES 6 KEEP ON TRACK per serving FAT 26G CARBS 14G PROTEIN 51G

FOR THE CHICKEN 1kg skinless chicken thighs, sliced into strips salt 1 tsp cumin

1 tsp paprika 1 tsp coriander powder 5 tbsp olive oil 2 green peppers, cubed 2 large onions, sliced thickly 2 garlic cloves, finely chopped

FOR THE SHELLS 1 cup grated mozzarella cheese 1 cup grated Cheddar cheese

FOR THE COLESLAW 1 small red cabbage, finely sliced 1 small green cabbage, finely sliced 1 small red onion, thinly sliced handful of fresh coriander, chopped ½ green chilli, finely sliced

1. For the chicken: Season chicken with salt. Combine the spices and 3 tbsp olive oil and rub into the chicken. Heat remaining oil in a heavy-based frying pan. Pan-fry the chicken, green peppers, onion and garlic until the chicken is cooked through and the onions and peppers are soft. 2. To make the cheese tacos: Combine the mozzarella and Cheddar in a medium bowl. Place 50g of the cheese on a microwaveproof plate. Form into a 20cm diameter even circle. 3. Microwave for 1 minute and 30 seconds or until golden brown. Lift the melted cheese up and turn it over and microwave for another 30 seconds. The cheese should become pliable and easy to handle; if not, return to the microwave for another 30 seconds. 4. Hang the cheese over a wooden spoon to form a ‘taco shell’. Leave to hang for 5 minutes until crisp. Repeat with the remaining cheese. 5. Combine the ingredients for the coleslaw in a medium bowl. Fill the tacos with coleslaw and chicken, and serve.