Here at Mambeno we love taco shells - and not least because of the contest to see who can get through a whole one without it breaking! Here we've filled the shells with a dead quick "cheat" version of pulled chicken using precooked chicken fillets from the day before. Or you can just cook a couple of fillets for the occasion!

Directions

1. Preheat your oven to 180 degrees convection.

2. Finely chop the onion and cook with some olive oil over medium heat, until lightly brown. Add ketchup, brown sugar, vinegar and all purpose seasoning and stir well. Shred the chicken fillets into fine threads with your fingers or a fork, and add to the marinade. Let the chicken simmer while stirring for approx. 5 minutes, or until the marinade has reduced enough to start clinging to the chicken. Be careful not to let it cook for too long - we don't want dry chicken! Add salt and pepper to taste.

3. Meanwhile, rinse the lettuce and chop into fine strips. Wash and dice the tomatoes and roughly grate the cheese. Peel the carrots, wash the cucumber, and cut both into sticks for snack veggies.

4. Warm the taco shells in the oven and put them on the table along with all the fillings in small bowls. Let the family assemble their favourite tacos and serve with snack veggies and a sweet chilli sauce as dip.

5. Enjoy!

Tip

You can absolutely buy grated cheese at the supermarket, but it's much cheaper to buy a solid piece of cheese and grate it at home, cut into cheese sticks for the kids' lunch, and cut a few slices off for a nice afternoon toastie. And that keeps those nasty E-numbers off your dinnertable! You can use just about any type of vinegar. We've used white vinegar, but you can just as well use balsamico - simply be aware that this will make your marinade and chicken a bit darker.