Smokey Crumbed Chicken & Avocado Tacos

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

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

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and All-American spice blend. • Coat chicken first in flour, then the egg and finally the breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

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

• While the chicken is cooking, add slaw mix to the bowl of charred corn, along with avocado, baby spinach, garlic aioli and a drizzle of white wine vinegar. Season with salt and pepper, then toss to coat. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.