Southern Crumbed Chicken Tacos

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

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

In a shallow bowl, combine the salt and sweet mustard spice blend, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken strips into the spice blend, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel, then season.

TIP: Add more oil between batches if needed.

While the chicken is cooking, add the slaw mix, baby spinach, white wine vinegar and 1/2 the garlic aioli to the charred corn. Season, then toss to coat. Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.