Fusion Chicken Tacos with Kimchi Wedges

In a salad bowl, combine the slaw mix with the sesame oil, white wine vinegar and sugar. Finely chop the coriander and add half to the slaw. Season to taste with salt and pepper, then toss well to combine and set aside.

Did you know... compared to other vegetables, red cabbage is very high in calcium, fibre and vitamin C.

Halve and pit the avocado, then remove the skin and slice the flesh. Zest and juice half of the lime. In a small bowl, combine the mayonnaise with (per person) 1 tsp lime juice and 0.5 tsp lime zest. Cut the rest of the lime into wedges.

Crush or mince the garlic and chop the scallions. Set aside the scallion greens to use later as a garnish. Take the pulled chicken out of the packaging and separate into smaller pieces. Heat the rest of the sunflower oil in a frying pan and fry the white part of the scallions for 1 - 2 minutes. Add the pulled chicken, the garlic and the water (see pantry for amount), then fry for 4 - 6 minutes over medium-high heat.

Wrap the tortillas in aluminium foil and heat in the oven for 3 - 4 minutes. Take the wedges out of the oven and transfer to a serving dish. In a small bowl, combine the kimchi sauce* with half of the lime mayo and season to taste with salt and pepper. Drizzle the wedges with the kimchi mayo and garnish with the reserved scallion greens.

*Take care, this ingredient is spicy! Use as preferred.