Crumbed Mexican Chicken Tacos

• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, Tex-mex spice blend and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl.

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

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.