Spicy chicken tacos with slaw and avocado dressing

1 In a large glass or ceramic dish, combine spices, chilli flakes, olive oil and 2 tablespoons of the lime juice. Add chicken and turn to coat. Cover and refrigerate for 2–3 hours.

2 Preheat barbecue or large chargrill pan to medium-high. Grill chicken for 3–4 minutes each side, or until golden and cooked through. Place on a large plate, loosely cover with foil and set aside to rest for 5 minutes. Thinly slice the chicken.

3 Meanwhile, in a large bowl combine cabbage, carrot, coriander and red onion. In a small bowl, mix avocado, yoghurt and remaining lime juice until smooth. Season with cracked black pepper.

4 To serve, fill tortillas with chicken, slaw and avocado dressing and divide among 8 plates.