Nothing beats a hearty home-made soup and this minestrone is an absolute winner.
Put the chicken into a bowl, add the oil and spices then season with salt and pepper. Toss everything together until the chicken is evenly coated. Set aside to marinate for 10 minutes (or up to half an hour if you have time).
Preheat a griddle pan to a high heat, add the chicken and cook for 6-7 minutes, shaking the pan occasionally to ensure it cooks evenly. Once the chicken is cooked through, transfer to a bowl to rest for a couple of minutes.
Meanwhile combine the avocado, onion, tomato, chilli, lime juice and coriander in a small bowl and season to taste.
Warm the taco shells in the oven or microwave according to the packet instructions. Pile the chicken into the taco shells, top with the avocado salsa then sprinkle over the feta. Serve with hot sauce.