Quick chicken tacos are a personal favourite when it comes to weeknight meals, and this recipe comes together in under 15 minutes. The store bough rotisserie chicken is perfect for soaking up the super punchy pico de gallo and the wilted cabbage adding the perfect crunch to hold everything together.

The pico de gallo as mentioned is a fresh, chunky Mexican salsa made from simple, raw ingredients, usually chopped tomatoes, white onion, fresh cilantro, lime juice, salt and jalapeño (or other fresh chilli). Unlike smooth salsas, pico de gallo keeps everything in little, bite sized pieces, so you get popping bursts of flavour and texture in every spoonful. I keep my recipe super simple so it doesn’t take too long to put together.

Here’s a couple taco tips…

• Warm your tortillas properly, steam them briefly in a damp tea towel or pop them in a hot, dry skillet for 20–30 seconds each side. Warm tortillas fold better, won’t crack, and taste way more irresistible.

• Don’t drown the taco, avoid overfilling. Aim for a tight, balanced build so you can pick it up and eat it without everything spilling out. If you’re feeding a crowd, serve sauces and wet toppings on the side so everyone can customise without creating a soggy mess.