Ingredients

• 1 small red onion, thinly sliced
• 1/4 cup (60ml) red wine vinegar
• 2 corn cobs, husks and silk removed
• 350g Old El Paso™ Hard ‘N Soft Taco Kit
• 1/2 cup (35g) panko breadcrumbs
• 1 egg, lightly whisked
• 2 Coles RSPCA Approved Australian Chicken Breast Fillets, cut into 2cm pieces
• Canola oil, to shallow-fry
• 1 avocado, stoned, peeled, mashed
• 4 baby cos lettuce leaves, chopped
• Coriander sprigs, to serve
• 1 tbs mayonnaise
• Lime wedges, to serve

Method

• Step 1 Combine onion and vinegar in a bowl. Set aside for 10 mins to soak. Drain well.
• Step 2 Meanwhile, heat a chargrill on high. Brush corn with 2 tbs of salsa from taco kit. Cook, turning, for 8 mins or until charred. Cool slightly. Use a serrated knife to cut down the side of the corn to release the kernels.
• Step 3 Combine the spice sachet from the taco kit with the breadcrumbs in a bowl. Place the egg in a shallow dish. Dip the chicken in the egg, then in breadcrumb mixture, turning to coat.
• Step 4 Add enough oil to a large frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook the chicken, in 2 batches, turning, for 6-8 mins or until golden and cooked through. Transfer to a plate lined with paper towel.
• Step 5 Heat taco shells and tortillas from taco kit following packet directions. Top with the avocado, lettuce, chicken, corn, onion and coriander. Spoon over the mayonnaise and remaining salsa from the taco kit. Serve with lime wedges.