Louisiana Crumbed Chicken Tacos

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

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

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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, place panko breadcrumbs and Louisiana spice blend. • Coat chicken first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.

• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, add shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar to the bowl with the charred corn. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.