• Preheat oven to 200°C/180°C fan-forced. • Finely chop cucumber and tomato. Slice avocado (see ingredients) in half, scoop out flesh and dice. • Cut chicken breast into 1 cm strips. • In a medium bowl, combine chicken, All-American spice blend and a drizzle of olive oil. Little cooks: Help scoop out the avo!

• Slice kernels off corn cob. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. Set a TIP: Cover the pan with a lid if the kernels are “popping” out.

• Drape mini flour tortillas in between wire racks and bake until golden, 8-12 minutes.

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 4-5 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is cooking, to bowl with charred corn, add cucumber, tomato, avocado, a drizzle of white wine vinegar and olive oil. • Toss to combine and season with salt and pepper. Little cooks: Take the lead by tossing the salsa!

• Build tacos by filling with spiced chicken, Cheddar cheese and some charred corn salsa. • Drizzle over BBQ mayo. Serve with any remaining salsa. Enjoy! Little cooks: Work your magic and add the finishing touch by drizzling over the BBQ mayo!