• Finely chop tomato. Grate the carrot. • In a large bowl, combine diced chicken, Aussie spice blend, a pinch of salt and a drizzle of olive oil. • Add cornflour (see ingredients) and the plain flour to the bowl of chicken and toss to coat. Little cooks: Older kids can help grate the carrot under adult supervision.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour, and cook chicken in batches, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to a paper towel-lined plate.

• While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a second medium bowl, combine super slaw, carrot, dill & parsley mayonnaise and a drizzle of white wine vinegar. Season to taste. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Bring everything to the table to serve. • Top tortillas with some slaw, popcorn chicken, tomato and grated Parmesan cheese. Enjoy! Little cooks: Take the lead and help build the tacos!