• Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn, until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, thinly slice spring onion. • Grate carrot. • Slice avocado in half, scoop out flesh and thinly slice TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In the last minute of cook time, sprinkle over Mexican Fiesta spice blend and add the water, tossing to coat.

• Meanwhile, to the charred corn, add carrot, avocado, shredded cabbage mix, plant-based smokey aioli and a drizzle of olive oil. • Toss to coat and season to taste.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Fill tortillas with plant-based smokey aioli slaw and plant-based Mexican chick'n. • Sprinkle over spring onion to serve. Enjoy!