To make the coleslaw… in a large bowl, mix the carrot, cabbage, parsley, and two green onions together. Stir in the mayonnaise until well combined. If the mixture is too thick, you can add more mayonnaise or some lemon juice to thin it out. Set aside.

To make the Smoky Salsa… rehydrate the ancho chili by placing it in a bowl and pouring boiling water over it. Soak for 10-15 minutes. Drain and then chop.

Place the ancho chili, tomatoes, 4 green onions, chili pepper, cilantro, juice and zest from one lime, and olive oil in a large bowl. Stir to combine. Taste and season with salt and pepper. Set aside.

To make the guacamole. Add the avocado to a bowl and mash. Add the juice of one lime and season with salt and pepper. Stir to combine. Set aside.

To make the chicken…place the tenders, 1 tablespoon melted coconut oil, cumin, coriander, smoked paprika, and a pinch of salt, and pepper in a plastic bag and shake to combine.

Heat a grill or non-stick pan over medium heat. Add 1 tablespoon of coconut oil. Add the chicken strips and fry until cooked through.

To serve… assemble your tacos, by placing a spoonful of coleslaw in the base of the lettuce cup. Top with chicken strips, guacamole, and salsa. Enjoy immediately.