Crunchy chicken veggie tacos

4 chicken breasts
8 small chapatis
½ tsp ground black pepper
2 tsp cumin powder
½ tsp garlic powder
¼ tsp paprika
¼ tsp cayenne pepper (optional)
2 tbsp oil
2 tbsp heaped mayonnaise
Salt to taste
1 medium onion
2 tomatoes, diced
2 medium avocado, diced
5 leafy stalks coriander
Lime/ small lemon wedges
1 medium green pepper
1 heaped tbsp mayonnaise
A pinch of salt


1.Remove the skin and bones from the chicken breasts and cut into 2.5cm strips.
2.Thinly slice the onions. Dice the avocado into 1 cm cubes and sprinkle with a little lime or lemon juice. Remove the seeds from the tomatoes and dice the flesh into 1 cm cubes. De-seed and dice the green pepper into 1 cm cubes. Finely chop the coriander leaves. Mix everything evenly with the mayonnaise in a small bowl.

3.Season the chicken with salt and black pepper and fry in hot oil until golden and cooked. Add the cumin, garlic powder, paprika and cayenne pepper, if using. Stir for 2 minutes until well coated. Cool and mix with mayonnaise and put aside.
4.To make the taco shells crisp, bake the chapattis over one or two of the metal rods on the oven rack in a pre-heated oven at 180C/350F/ gas mark 4, for 7- 10 minutes.
5.Stuff the crispy taco shells by layering them with the chicken pieces and the vegetable topping. Serve with lime wedges and enjoy.