• Preheat BBQ to high heat. • Finely chop cucumber and tomato. • Cut corn cob in half. • Thinly slice capsicum, brown onion and spring onion. • In a medium bowl, combine capsicum, brownonion, a drizzle of olive oil and a pinch of salt and pepper. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a second medium bowl, combine Mexican Fiesta spice blend, a drizzle of olive oil and a pinch of salt. Add chicken thigh, turning to coat.

• In a third medium bowl, combine cucumber, tomato, spring onion and a drizzle of white wine vinegar and olive oil. • Season to taste with salt and pepper and set aside.

• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. Transfer to a plate and top with the butter. • Meanwhile, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 8-12 minutes. NO BBQ? In a large frying pan, cook chicken thigh over medium-high heat, turning occasionally, until browned and cooked through, 10-14 minutes. In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.

• While chicken is cooking, grill capsicum and onion on a second BBQ grill plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a bowl and cover to keep warm. No BBQ? In a large frying pan, cook capsicum and onion over high heat, tossing occasionally, until tender and lightly charred, 4-5 minutes.

• Brush each mini flourtortilla with a drizzle of olive oil. • Grill tortillas on the first BBQ grill plate, until golden and warmed through, 1-2 minutes each side. Transfer to a plate. No BBQ? Heat a large frying pan over high heat. Cook tortillas, until golden and warmed through, 1 minute each side.

• Slice chicken. • Build tacos by spreading tortillas with smokey aioli. • Fill with grilled capsicum, chicken and salsa. • Serve with charred corn cobs. Enjoy!