• Thinly slice cucumber into rounds.
• Roughly chop baby spinach leaves. 

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.

• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Transfer to a paper towel-lined plate.

• While the fish is cooking, in a large bowl, combine slaw mix, half the BBQ mayo and a drizzle of white wine vinegar. Season to taste, then toss to coat.
• Heat mini flourtortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through. 
 
Little cooks: Help with tossing the salad!

• Slice plant-based crumbed chicken.

• Spread remaining BBQ mayo over tortillas. 

• Top each tortilla with slaw, cucumber and plant-based crumbed chicken to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, tear over the coriander and sprinkle tacos with Cheddar cheese and pickled jalapeños to serve.

Little cooks: Take the lead and help build the tacos!