Why is it that the sun instantly makes you feel happier and more (dare I say) ‘passionate’ about even the most mundane tasks? This is a question I found myself asking as I threw open the windows and dove into a mountain of ironing that even the most experienced sherpa would shy away from.

With the longer, sunnier, brighter days it seems that no challenge is insurmountable. So when I spotted a deal for a local Colon Hydrotherapy session I cheerily thought “why not?”! It can only be a healthy, cleansing, energy-inducing experience that’ll enhance my current state of well-being, right?

Well after 40 minutes of lying on “the plastic bed of horrors”, with a tube intruding a part of my body that should never be entered, whilst frantically kneading my stomach to “help” the cleansing process, I left the centre feeling weak, violated, and with aching arms and a belly full of stomach cramps. “I’ll feel much better in the morning” I thought, but unfortunately the cramps persisted for the next two days, dictating a diet of soup and rice only for me – NOOOOO!

So please learn from my lesson and take pleasure in the simpler things in life, like sunny days, walks in the park, and chicken and mango – for there is nothing bad, nor pervasive, about chicken or mango – and once my stomach was once again able to digest normal food, I took delight in making these fruity, tropical Coconut Chicken Tacos with Mango Slaw.

I love taco’s but the Caribbean twist on this traditional Mexican dish is totally sublime and with the hits of fruity mango and the crunch of the coconut crumb you can literally taste the summer!

For the mango slaw, I use a Broccoli Slaw mix from Trader Joe’s, consisting of shredded broccoli stems and carrot, however, you can use any slaw mix you prefer. In the same vein, I made the slaw dressing with my fave ThaiFusions Chile Pineapple Grilling Sauce from Williams-Sonoma, but you could again substitute this with a Sweet Chilli Sauce or other sweet salad dressing.

Before you get started, pre-heat the oven to 375ºF and line a baking sheet with a non-stick baking mat. Then find two shallow dishes. In the first dish whisk together the egg, garlic salt, black pepper and red pepper flakes. In the second dish, stir together the almond meal and shredded coconut.

Now you simply need to dip the chicken breast into the egg mixture, ensuring both sides are coated, and then press the chicken breast into the coconut mixture ensuring both sides of the breast are coated in the crumb. Place the coated chicken breasts onto the lined baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the coating is crisp and golden brown.

But this is no time for slacking, so while the chicken is in the oven you need to get to work on the Mango Slaw (and Guacamole, if using)!

Add the sliced fresh mango and the broccoli slaw mix to a medium size bowl. Then in a separate bowl, whisk together a couple of teaspoons of the Chile Pineapple Grilling Sauce with a dash of fish sauce, adding enough olive oil to reach a salad dressing consistency. Pour the dressing on to the mango slaw and stir to thoroughly combine.

Once the chicken is cooked, slice the breasts into strips and serve with warm tortillas, the mango slaw, a bowl of the left-over Chile Pineapple Grilling Sauce and guacamole – summery, delicious and pain-free!!!