4 boneless skinless chicken breasts
1 TBS garlic powder

2 tsp mild chili powder

2 tsp onion powder

1/2 tsp dried parsley

1 tsp sugar

1 tsp salt

1 tsp paprika

1 tsp ground allspice

1/2 each black pepper, ground  nutmeg, crushed red pepper

1/4 tsp ground cinnamon

1/2 TBS light olive oil

For the sauce

75g low fat mayonnaise (1/3 cup)

2 tsp above spice mixture (when put together)

For the salad:

1/2 small head each of green and red cabbage, finely shredded

2 TBS light olive oil

2 TBS lime juice

1 TBS soft light brown sugar

1 TBS dried coriander flakes

salt and black pepper to taste

You will also need:

8 taco sized soft flour tortillas

To garnish:

Mustard cress (optional)

(Could also use rocket or corainder leaf)

Put the chicken breasts into a large skillet and cover with water.  Bring to the boil, then reduce to a simmer, cover and simmer for 10 to 15 minutes until cooked through.  Drain completely and shred coarsely.  Mix together the garlic powder, chili powder, onion powder, parsley, sugar, salt, paprika, allspice, pepper, nutmeg, cinnamon and red pepper.  Remove 2 tsp of the mixture and whisk it together with the mayonnaise and set aside.  Toss the chicken with the remaining spice mixture.

Put the cabbages into a bowl.  Measure the olive oil, lime juice and brown sugar in a beaker. Microwave on hight for 30 seconds until heated.  Pour over the cabbages, and toss to combine, along with the coriander flakes and seasoning to taste.  Set aside to macerate.

 

Heat the 1/2 TBS olive oil in a skillet.  Add the chicken and heat through, tossing, until bits start to crisp a little.  While you are doing this heat the tortillas as per the package directions.  (I use the stand and stuff ones, easy peasy.) 

Fill the tacos as follows.  one eight of the cabbage salad on the bottom, topped with 1/8th of the not chicken.  Drizzle with some of the mayonnaise, and sprinkle with some mustard cress.  Serve immediately.