Family-Style Chicken Fajita Bowls

• Meanwhile, thinly slice capsicum and red onion.
• Drain sweetcorn. Finely chop tomato. Tear coriander.
• Cut chicken thigh into thin strips.
• In a medium bowl, combine Tex-Mex spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook onion, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and cover to keep warm.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a second medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.