• Cooked chicken.
• 1 tablespoon Jerk seasoning powder.
• 1 tablespoon mild sweet chilli sauce or clear honey.

For the salsa:

• 200g fresh pineapple, chopped into small pieces.
• 1 small red onion, finely chopped.
• 1 small tin of sweetcorn.
• Handful of mint, chopped.
• 1 green chilli, chopped.
• 1 tablespoon clear honey.
• 1 lime, juice and zest.

For the pickled red cabbage:

• ¼ red cabbage.
• 75ml apple cider vinegar.
• ½ teaspoon salt.
• ½ teaspoon black pepper.
• 1 tablespoon sugar.

To serve:

• Pack of small flour tortillas or crunchy tacos.
• Crisp lettuce, chopped.
• Small pot of sour cream.

1. Place the vinegar, sugar, pepper, and salt in a bowl and mix; then add the red cabbage, stir, and refrigerate for at least 30 minutes before use.
2. (You can seal it in a jar and keep it in the fridge for 2 weeks).
3. Mix all the salsa ingredients together.
4. Cut the chicken into small pieces, then add the jerk powder and sweet chilli sauce, and mix well.
5. Fill the tacos with lettuce, sour cream, red cabbage, the chicken, and the salsa!

Elwen Roberts recipe for Prynhawn Da.
Instagram - elwen.roberts