1. Heat the oil in a large frying pan over a medium-high heat and fry the onion and peppers for 8-10 mins until soft, then add the chicken mince for another 6-7 mins until cooked through, browned and most of the liquid has evaporated.
2. Stir in the garlic, spices and coriander stems for another min, then season well. Stir in the lime zest and chopped coriander leaves.
3. Meanwhile, mix all of the ingredients together for the pineapple salsa in a small bowl and set aside.
4. Top the tortillas with the chicken, shredded cabbage and reserved coriander leaves. Serve with a dollop of the pineapple salsa, soured cream and lime wedges to squeeze over.
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