The ultimate in one-handed food, these tacos, loaded with classic American flavours, are best enjoyed sans cutlery. Just add some charred corn slaw and BBQ mayo for added flavour and texture!
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Tex-Mex spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
BBQ mayo(ContainsEggMay be present Milk)
Slice the kernels off the corn cob. Thinly slice the brown onion (see ingredients). Cut the lemon (see ingredients) into wedges. Cut the chicken thigh into 2cm chunks.
Heat a large frying pan over a high heat. When the oil is hot, add the corn and cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Add the Greek yoghurt and a generous squeeze of lemon juice to the corn. Season with salt and pepper. Add the slaw mix and toss to coat.
In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Return the frying pan to a medium-high heat with a small drizzle of olive oil. When the oil is hot, cook the chicken and onion, tossing, until browned and cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Roughly chop the coriander. Bring everything to the table to serve. Build your tacos by spreading with BBQ mayo, then filling with a helping of corn slaw, spiced chicken, onion and coriander. Serve with the remaining lemon wedges.