Korean Chicken Tacos

Thinly slice the red onion (see ingredients list). Combine the onion, vinegar, water, salt and sugar in a small bowl. Stir to coat the onion in the liquid and set aside until just before serving. TIP: If you don't like pickled onion you can cook the onion in step 4 with the chicken.

Grate the carrot (unpeeled). Shred the cos lettuce. Thinly slice the long red chilli (if using). Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine the carrot, lettuce, chilli (if using) and a squeeze of lemon juice. Season with a pinch of salt and pepper and toss to coat. Set aside.

In a medium frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing, until browned and cooked through, 2-3 minutes. Transfer to a plate and repeat with the remaining chicken. TIP: Cooking the meat in batches over a high heat keeps it tender. Don't worry if it chars a little, this adds flavour!

While the chicken is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lemon juice.