Korean-Style Chicken Tacos

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

Grate carrot. Roughly chop tomato. Shred cos lettuce (see ingredients). Thinly slice long green chilli (if using). Slice lemon into wedges. In a medium bowl, combine carrot, tomato, 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 high heat. When oil is hot, cook chicken, in batches, tossing, until browned and cooked through, 3-4 minutes. Remove pan from heat, then return all the chicken to the pan. Pour in 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, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. In a third small bowl, combine garlic aioli and a generous squeeze of lemon juice.