1 tomato, finely diced
½ red onion, diced
4 pieces (150g each) skinless chicken tenderloin
½ cup red/yellow/green capsicums, sliced
4 small low-fat corn tortillas
1 cup baby spinach leaves
Spray olive oil
Scoop out the avocado and mash into a bowl. Add the tomato and onion and mix thoroughly.
Sprinkle the Cajun seasoning over the chicken. Heat a frypan to medium heat and lightly spray with olive oil. Place the chicken and capsicum in the frypan and cook for approximately three minutes on each side. Set aside.
Heat the tortillas for a couple of minutes in the oven or frypan.
Place the avocado mixture and baby spinach leaves on the tortillas and top with the chicken and capsicum.
Enjoy your meal!