Instructions

1. Cut the chicken breasts into long, thin strips or bite-sized pieces.
2. Place the chicken in a bowl, add the cumin, smoked paprika, a little oil, and season with salt and pepper. Toss well to coat evenly.
3. In a separate bowl, combine the spiced beans, drained sweetcorn, spring onions and chopped coriander. Taste and adjust the seasoning or heat if needed. Set aside.
4. Heat a frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, stirring frequently.
5. Add the minced garlic and lime juice, continuing to stir. Add a small splash of water if the pan looks dry.
6. Once the chicken is cooked through (but still juicy), transfer it to a plate and allow it to rest for 5 minutes.
7. Warm the tacos in a dry frying pan or on a griddle for about 1 minute per side.
8. Fill each taco with a spoonful of spiced bean salad, some chicken, and a few rocket leaves if using. Finish with chilli sauce or jalapeño slices.
9. Serve immediately and enjoy while warm.