Chicken and black bean tacos

1 Combine oil and Mexican seasoning in a medium bowl. Add the chicken and mix to coat. Set aside to marinate.

2 Heat a large non-stick frying pan over medium-high heat. Cook chicken breast 4 minutes each side, or until juices run clear and cooked through. Transfer to a board and set aside to rest for about 5 minutes, before cutting into 1cm pieces.

3 Meanwhile, heat the tortillas according to the packet instructions.

4 Add beans to chicken seasoning bowl and shake to coat the beans in any remaining seasoning mixture. Add the beans to the chicken pan and heat over medium heat. Cook for 2 minutes, or until heated through. Mash up one third of the beans with the back of a fork. Return chicken to pan and squeeze over 1–2 lime wedges, stirring to combine.

5 Serve tortillas topped with the chicken mixture, coleslaw, avocado, tomato, spring onion, coriander and cheese. Squeeze over lime juice to taste.