Cajun chicken lettuce tacos and carrot fries
For a lighter taco, use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot. The high water content in the gem lettuce helps to flush out toxins from the body.
1 baby gem lettuce
1 tbsp. oil
2 tsp Cajun spice
2 tsp tahini
2 x 170g free range chicken breast
Preheat the oven to 200C/gas mark 6. Peel and cut the carrots into fries.
Place the carrots in a bowl, sprinkle over half of the Cajun spice and drizzle with ½ tbsp. oil, mix well. Place on a baking tray in the oven for 20-25 minutes, turning halfway through cooking.
Slice the chicken into strips and place in a bowl with the remaining Cajun spice and ½ tbsp. oil and season with sea salt. Toss the chicken making sure it is well coated. Heat a frying pan on a medium heat and add the chicken, cook for 10 minutes turning often, until cooked through.
While the chicken is cooking, peel and grate the raw beetroot. Mix the tahini in with the beetroot and half of the lemon juice.
Peel and de-stone the avocado and scoop into a bowl. Roughly mash with a fork and mix with the remaining lemon juice and season with sea salt and black pepper.
To prepare the lettuce taco, cut the base off the lettuce and carefully separate the leaves so they stay in one piece. Use 2-3 leaves per taco.
To assemble the tacos, place equal quantities of the grated beetroot in the lettuce leaves and top with the avocado and chicken strips. Serve alongside the carrot fries."
Recipe seen here but original recipe from MindfulChef