Fresh and vibrant, these gluten free style tacos are delicious parcels of goodness.

Ingredients

6	Iceberg lettuce, medium sized leaves
1 packet	Santa Rosa Shredded Chicken
½	Pineapples, sliced OR 2 ripe mangoes sliced
1 cup	Red cabbage, finely shredded
4	Finely chopped spring onion
½ cup	Bean sprouts
½ cup	Coconut shavings, toasted or fresh
½ cup	Fresh coriander
½ cup	Mint leaves
4	Limes, cut in half

For the Paradise Dressing

5 Tbsp	Passionfruit syrup, seeds removed
2 Tbsp	Fresh lime juice
1 tsp	Fresh ginger, grated
1	Lime zest
1 Tbsp	Fresh mint, chopped

Directions

1. In a bowl put the chicken, pineapple or mango, red cabbage, spring onions, bean sprouts and half of the fresh herbs.
2. Add half the dressing and toss.
3. Pull apart the iceberg lettuce and choose six leaves as cups.
4. Divide the chicken mixture evenly into each one.

Finish with the remaining fresh herbs and a wedge of lime. Serve with a side of extra dressing and the coconut shavings.