Cajun Chicken Tacos with Kumara Chips and Salad Slaw

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara on prepared tray with a drizzle of olive oil, season with salt and pepper and roast for about 25 minutes until golden and tender. Turn once during cooking to ensure even browning.
3. When kumara has 10 minutes cook time remaining, prepare chicken. Pat chicken dry with paper towels and cut into 1cm strips. Place chicken, Cajun spice mix and a drizzle of olive oil into a medium bowl and toss well to coat. Heat a drizzle of olive oil in a large fry-pan (preferably nonstick) on medium to high heat. Fry chicken, in batches, for 2 minutes each side or until just cooked through. Set aside on a plate, cover and keep warm.
4. While kumara and chicken are cooking, prepare the salad slaw. In a large bowl whisk sour cream, lemon juice, mustard and tomato sauce together. Add lettuce and carrot, toss to combine.
5. Wrap stack of tortillas in foil and warm in oven for 5 minutes.
6. Place all ingredients in the middle of the table for everyone to help themselves. Fill tortillas with chicken, salad, cheese and a dollop of sour cream. Serve kumara chips on the side.