Crispy Chicken Tacos With Red Thai Curry Mayo

Take your chicken out of the fridge, open the packet and let it air

Slice your chicken into 6 strips per person

Add your panko breadcrumbs and ground paprika to a plate with a generous pinch of salt and give everything a good mix up – this is your spiced crumb

Add a drizzle of vegetable oil to the chicken strips and toss to coat

Press the chicken strips into the spiced crumb firmly to coat evenly – this is your crumbed chicken

Heat a large, wide-based pan (preferably non-stick) over a high heat with a very generous drizzle of vegetable oil

Once hot, add the crumbed chicken and cook for 5-6 min on each side or until golden and cooked through (no pink meat!) – these are your crispy chicken strips

Tip: Cooking for 3 or more? Use 2 pans!

Whilst the chicken is cooking, combine your red Thai curry paste and mayo in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt and pepper – this is your red Thai curry mayo

Add half the red Thai curry mayo (you'll use the rest later!) to a large bowl with your carrot & cabbage slaw mix and give everything a good mix up – this is your creamy Thai slaw

Add 1/2 tbsp [3/4 tbsp] [1 tbsp] cold water to the remaining red Thai curry mayo and stir it all together

Chop your coriander roughly, including the stalks

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed