Cajun Diced Chicken Breast Tacos and Sweet Chilli Slaw

a) Chop the tomatoes into 1cm pieces and pop into a large bowl.
b) Add the olive oil for the salsa (see pantry for amount) and sweetcorn.
c) Season with salt and pepper, then mix together and set your salsa aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 7-9 mins.
c) Stir in the Cajun spice mix and garlic, then cook for 1-2 mins more. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

a) Meanwhile, in a medium bowl, combine the mayo (see pantry for amount) and sweet chilli sauce.
b) Add the coleslaw mix to the dressing and stir well to coat.
b) Taste and season with salt and pepper if needed.