Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Mix your sour cream, harissa and sweet chilli sauce in a small mixing bowl.

Washing Instruction

Wash your hands, carrot and English tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

To "butterfly" chicken: place it on a clean work surface. Hold a long, sharp knife along the length of the chicken. Using a sawing motion, slice through the breast almost to the end, being careful not to cut all the way through. Fold-out the chicken and press to flatten.

Step 1 - Carrot and Corn Salsa

In a large mixing bowl mix the julienne carrots, corn kernels, diced tomatoes, and sliced baby spinach together. Prepare a dressing by squeezing the lemon into a medium mixing bowl and whisking in about two to three times the amount of olive oil. Taste and season with salt and pepper.

Step 2 - Cajun Chicken

Season the chicken breasts with cajun spice, salt, and pepper. Heat a large frying pan over med-high heat. Once your pan is hot, add a glug of olive oil and fry the chicken breasts for 2-3 minutes on each side until completely cooked through. You might have to do them in batches of two if your pan isn't big enough. Once the chicken breasts have cooked, allow them to cool slightly to ease slicing.

To serve

Place two soft shell tacos on each place, spread with sour cream, harissa, and sweet chilli mixture. Dress the carrot and corn salsa with your lemon dressing and divide amongst your tacos. Finish with sliced cajun chicken. Enjoy!