Coconut-Crusted Chicken Strip Tacos

In the first shallow bowl, combine the plain flour and salt (use suggested amount). In the second shallow bowl, whisk the eggs with a fork. In the third shallow bowl, place the shredded coconut. Dip the chicken strips into the flour mixture, followed by the egg and finally into the coconut. Transfer the coated chicken to the oven tray lined with baking paper and drizzle (or spray) with olive oil. Place in the oven to bake for 15-20 minutes, or until golden and cooked through.

While the chicken is cooking, finely slice the cos lettuce. Slice the kernels off the corn cob. TIP: Do this in a large bowl to stop the corn kernels from flying everywhere. Slice the lime into wedges. Pick the coriander leaves. Finely slice the long red chilli (if using). TIP: Save the coriander and chilli for the adult portions to add an extra element of flavour.

Heat a drizzle of olive oil in a medium frying pan over a high heat. Add the corn kernels and cook, stirring occasionally, for 5 minutes, or until golden and lightly charred. Season to taste with a pinch of salt and pepper and remove the pan from the heat. TIP: Loosely cover the pan with foil between stirring to stop the kernels from jumping out of the pan.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 seconds, or until heated through.