• Drain sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat and set aside.

• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Roughly chop coriander. • To the charred corn, add coriander and tomato. Drizzle with olive oil and season with salt and pepper. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. TIP: Chicken is cooked through when it's no longer pink inside.

• In a second medium bowl, combine mixed salad leaves, carrot and a drizzle of the white wine vinegar and olive oil. Season to taste. • Top tortillas with carrot salad, Caribbean chicken and tomato-corn salsa. • Drizzle over garlic aioli to serve. Enjoy! Little cooks: Take the lead and help build the tacos!