Mexican Inspired Chicken Tacos and Chips

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Cut the tomato into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of olive oil. Season with salt and pepper, then set your salad dressing aside.

In a small bowl, combine the hot sauce and honey (see pantry for amount). Set aside.

When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, stir the garlic and remaining Mexican style spice mix into the chicken. Fry until fragrant, 1 min.

Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the baby gem to the bowl of dressing and toss to coat.