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You'll need:

• 500 g (1 lb) chicken thighs, sliced
• 1 tbsp oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Juice of 1 lime
• 8 small tortillas
• 1 ripe avocado
• Half a red onion, thinly sliced
• A handful of fresh cilantro
• Salt to taste

Serves 4 · Prep 5 min · Cook 10 min · Tools: 1 large frying pan

Step by step:

1. Slice the chicken into thin strips about the width of a finger, so it cooks fast.
2. In a bowl, toss the chicken with the oil, paprika, cumin and ½ tsp salt until every piece is coated.
3. Heat the pan on medium-high for 2 minutes. Add the chicken in one layer and leave it alone for 3 minutes to brown.
4. Flip and cook 3–5 minutes more, until no pink shows when you cut the thickest piece. Squeeze over half the lime.
5. While it cooks, slice the avocado and roughly chop the cilantro.
6. Warm each tortilla in a dry pan for 20 seconds a side (or wrapped in a damp towel, 30 seconds in the microwave).
7. Fill each tortilla with chicken, avocado, red onion and cilantro, then squeeze over the rest of the lime.

Tip: Swap chicken for shrimp (2 min a side) or canned black beans for a meat-free night.

You'll need:

• 300 g (10 oz) pasta
• 2 chicken breasts, diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 400 g (14 oz) can crushed tomatoes
• 1 cup (240 ml) cream
• A handful of fresh basil (or 1 tsp dried)
• Grated parmesan, to serve
• Salt and pepper

Serves 4 · Prep 5 min · Cook 20 min · Tools: large pot, wide pan

Step by step:

1. Bring a large pot of water to a boil with 1 tbsp salt. Add the pasta and cook 1 minute less than the packet says.
2. Meanwhile, dice the chicken into bite-size cubes and season with salt and pepper.
3. Heat the oil in a wide pan on medium-high. Cook the chicken 5–6 minutes, stirring now and then, until golden and no longer pink inside.
4. Turn the heat to medium, add the garlic and stir for 30 seconds — just until it smells good, not brown.
5. Pour in the tomatoes and cream. Simmer about 5 minutes, until the sauce coats the back of a spoon.
6. Before draining, save ½ cup of the pasta water. Drain the pasta and add it to the sauce.
7. Toss well, adding a splash of pasta water if it looks thick. Taste, add salt if needed, and top with parmesan and torn basil.