• Slice avocado in half and scoop out flesh. Thinly slice radish. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken breast, Mexican fiesta spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine shredded red cabbage, radish, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.

• Thinly slice chicken. • Top each tortilla with smashed avocado, creamy slaw and Mexican chicken. • Tear over coriander. Enjoy!