Korean-Style Chicken Tacos

Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. TIP: If you're not a fan of pickled onion, you can cook it in step 4 with the chicken!

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

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing, until browned and cooked through, 3-4 minutes. Remove the pan from the heat, then return all the chicken back to the pan. Pour in the honey-soy marinade and turn to coat. TIP: Cook the onion with the chicken if you prefer! TIP: Don't worry if the chicken 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 second small bowl, combine the garlic aioli and a generous squeeze of lemon juice.