• Thinly slice cucumber into half-moons. • Trim and roughly chop pea pods. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken in batches until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a second medium bowl, combine pea pods, slaw mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Drain pickled cucumber. Roughly chop chicken. • Build your tacos by filling each tortilla with a helping of creamy slaw, pickled cucumber and chicken. • Drizzle over sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!