• Drain the 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. Little cooks: Take charge by combining the ingredients!

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, grate carrot. Roughly chop coriander and tomato. • Add coriander and tomato to the bowl with the charred corn. 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 the 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 flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

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