Chicken tacos

• plain flour↗250g g

  plus extra for dusting

• rapeseed oil↗2 tbsp
• taco seasoning2 tbsp

  or fajita seasoning (see tip below)

• chicken↗5-6 skinless

  fillet, sliced

• red cabbage↗¼

  thinly shredded

• limes↗3

  1 juiced, 2 cut into wedges

• coriander↗small bunch of

  chopped

• corn cobs↗4

  kernels removed, or 400g frozen sweetcorn

• black beans↗400g can g

  drained and rinsed

• garlic cloves↗2

  minced

• low‑fat yogurt↗4 tbsp

  for serving

• chili sauce↗

  for serving

Step-by-step instructions

1. 1

   Mix the flour with half the oil and a pinch of salt in a bowl. Add 125‑150 ml of warm water and knead a soft dough by hand. Divide it into six equal parts, then cut four of those parts in half again, yielding eight small and two large pieces. Roll out all pieces on a flour‑dusted surface until they are as thin as possible.

2. 2

   Heat a dry skillet over medium‑high heat and fry the small and large tortillas for 2‑3 minutes on each side until golden (one at a time). Let the large tortillas cool, then cover them and set aside for use in lunch‑boxes (see tip below). Keep the small tortillas warm in foil.

3. 3

   Season the chicken with the taco seasoning in a bowl and mix. In another bowl combine the cabbage with lime juice, half of the cilantro and a little seasoning, and let it marinate.

4. 4

   Meanwhile, heat two pans over high heat. Distribute the remaining oil between them and fry the corn with a pinch of salt until it sizzles and turns golden, stirring occasionally – the corn should brown slightly, which adds flavor, so it can be left without stirring for a few minutes. While the corn cooks and browns, fry the chicken in a larger pan until cooked through and golden (you may need to do it in batches).

5. 5

   Add the black beans and garlic to the corn and stir to heat through. Squeeze juice from two lime wedges.

6. 6

   Set aside two tablespoons of chicken (about one chicken fillet) and the corn mixture for lunch‑boxes (see tip below), and serve the rest in bowls with the cabbage, yogurt, lime wedges, remaining cilantro, chili sauce and tortillas so everyone can enjoy.