2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon chilli flakes
1/4 cup lime juice
1 tablespoon olive oil
1kg (about 4 large) chicken breast fillets, halved horizontally
1/2 (about 450g) red cabbage, finely shredded
3 large carrots, peeled, grated
1 cup coriander leaves, coarsely chopped
1 medium red onion, thinly sliced
1 large avocado, mashed
1/2 cup reduced-fat plain yoghurt
16 small gluten-free corn tortillas, warmed, to serve
Step 1Combine spices, 2 tablespoons of lime juice and the olive oil in a large glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 2–3 hours.
Step 2Preheat barbecue or large chargrill pan on medium-high. Grill chicken for 3–4 minutes each side, or until golden and cooked through. Place on a large plate, loosely cover with foil and set aside to rest for 5 minutes. Thinly slice the chicken.
Step 3Meanwhile, combine cabbage, carrot, coriander and red onion in a large bowl. Combine avocado, yoghurt and remaining lime juice in a small bowl until smooth. Season with cracked black pepper.
Step 4Fill tortillas with chicken, slaw and avocado dressing.
