Tex-Mex Chicken Tacos

Heat a large frying pan over a high heat. When the oil is hot, add the corn and cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a medium bowl.

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

Add the Greek yoghurt and a generous squeeze of lemon juice to the corn. Season with salt and pepper. Add the slaw mix and toss to coat.

In a medium bowl, combine the Tex-Mex spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Return the frying pan to a medium-high heat with a small drizzle of olive oil. When the oil is hot, cook the chicken and onion, tossing, until browned and cooked through, 4-5 minutes.

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

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