5 min Prep, 25 min Cook
Contains 2 tsp cajun spice (mustard) and more
Cajun spiced chicken with crushed avocado and grated beetroot & tahini slaw, packed into gem lettuce tacos with crispy baked carrot fries on the side. Delicious!
Preheat the oven to 200C / gas mark 6. Peel and cut the carrots into fries.
Place the carrots in a bowl and sprinkle over half of the cajun spice and drizzle with 1/2 tbsp oil, mix well. Place on a baking sheet in the oven for 20 mins, turning halfway through cooking.
Slice the chicken into strips and place in a bowl with the remaining cajun spice and 1/2 tbsp oil and season with sea salt. Toss the chicken making sure it is well coated. Heat a frying pan on a medium heat and add the chicken, cook for 10 mins turning often, until cooked through.
Whilst the chicken is cooking, peel and grate the raw beetroot. Mix the tahini in with the beetroot and half of the lemon juice.
Peel and de-stone the avocado and scoop into a bowl. Roughly mash with a fork and mix with the remaining lemon juice and season with sea salt and black pepper.
To prepare the lettuce wrap, cut the base of each lettuce at the head, carefully peeling it away so it stays in one piece. Use 2-3 leaves per wrap.
To assemble the tacos, place equal quantities of the grated beetroot in the lettuce leaves and top with the avocado and chicken strips. Serve alongside the carrot fries.
Serving Size 854.5 g
|Amount Per Serving|
|Calories 1072 cals||54%|
|% Daily Value*|
|Kilojoules 4489.5 kJ||54%|
|Fat 45.8 g||70%|
|Sodium 1598.1 mg||69%|
|Carbohydrate 89.4 g||30%|
|Protein 75.9 g||152%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|