• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop the potatoes onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper. 
• Toss to coat and spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Toss the chicken and prawns with salt, pepper, ras-el-hanout and a drizzle of oil.
• Place a pan over a medium-high heat.
• Fry the chicken and prawns until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Chicken is cooked when no longer pink in the middle. Prawns are cooked when pink on the outside and opaque in the middle.
• Once cooked, remove from the pan and cover to keep warm.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.

• Meanwhile, drain and rinse the kidney beans in a sieve.
• Chop the tomato into 2cm chunks.
• Halve, peel and chop the onion into small pieces.
• Mix the onion and tomato in a bowl with oil. Season to taste with salt and pepper and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, add the beans and harissa paste.
• Fry until warmed through, stirring regularly, 3-4 mins.
• Mash with a fork and season well with salt and pepper.

• Pop the tortillas into the oven to warm, 1-2 mins.
• Mix the chilli flakes (use less if you don't like spice) and yoghurt together in a small bowl.

• To assemble your tacos, your warmed tortillas between plates. 
• Top with the chicken, prawns, beans, tomato, onion and a dollop of chilli yoghurt.
• Finish with a drizzle of sweet chilli sauce.
• Serve the chicken tacos with the potatoes alongside.