Friday tacos with spiced chicken, bell pepper, corn and all the toppings on the table.
Cut 300 g chicken breast into strips and toss with 2 tbsp taco seasoning.
Slice 1 medium red bell pepper into strips and shred 100 g iceberg lettuce. Drain 150 g canned sweetcorn.
Heat 1 tbsp rapeseed oil in a pan and fry the chicken for 6–8 minutes until cooked through.
Warm 6 large soft tortillas in a dry pan or in the oven.
Put everything on the table with 100 ml sour cream and 100 g grated cheese, and let everyone fill their own.
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