Crumbed Chicken Tender Tacos

• Heat a large frying pan over high heat. • Cook corn, tossing occasionally, until lightly charred, 4-5 minutes. • Transfer to a bowl.

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

• In a shallow bowl, combine the salt, All-American spice blend and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins into spice mixture to coat, then into the egg and finally in the breadcrumbs. Transfer to a plate.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cooked crumbed chicken until golden on the outside and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate. Season with a pinch of salt and pepper.

TIP: Add more oil to the pan between batches as needed.

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

• While the chicken is cooking, combine slaw mix, 1/2 the garlic aioli, the white wine vinegar, and the charred corn in a medium bowl. Season, then toss to coat. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through.