• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges.

• To a shallow bowl, add Tex-mex spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken tenderloins in the spice blend, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 8-10 minutes. • Microwave mini flour tortillas on a plate in the microwave for 10-second bursts, until warmed through. TIP: No air fryer? Return frying pan to medium-high heat with enough olive oil to coat the base of the pan. Add chicken and cook until golden (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate to rest.

• Slice chicken. • Bring everything to the table. Fill your tortillas with a helping of smokey aioli, sour cream, cos lettuce, tomato, crumbed chicken slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!