• Slice chicken breast into 2cm strips. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add chicken strips and toss to coat. Set aside. • Slice lime into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, turning, until cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. • Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. Little cooks: Take the lead and help combine the slaw.

• Thinly slice spring onion. • Spread remaining garlic aioli on each tortilla. Top each tortilla with slaw and Tex-Mex chicken strips. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy! Little cooks: Kids can help build the tacos!