Portuguese Chicken Tacos

In a small bowl, combine the garlic, smoked paprika, brown sugar, a pinch of chilli flakes (if using) and a drizzle of olive oil.

Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. In a large bowl, combine the charred corn, carrot and shredded cabbage mix. Add 1/2 the garlic aioli, season to taste with salt and pepper and toss to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and capsicum, sprinkle with the salt and cook until browned and cooked through, 5-6 minutes. TIP: If the pan is getting a little crowded, cook in batches for the best results! Add the smoked paprika mixture and cook, tossing, until fragrant and well coated, 1 minute.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.