• Finely chop tomato.
• Slice avocado in half, scoop out flesh and finely chop.
• Drain sweetcorn.
• Cut chicken breast into 2cm chunks.  

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and corn, tossing occasionally, until browned 
and cooked through, 5-6 minutes.
• Reduce heat to medium-high, then add paprika spice blend and cook until 
fragrant, 1 minute.
• Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes. 

TIP: Chicken is cooked through when it’s no longer pink inside.  

• In a medium bowl, add tomato, avocado, baby spinach leaves and a drizzle 
of white wine vinegar and olive oil.
• Season with to taste with salt and pepper and toss to combine. Set aside.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second 
bursts, until warmed through.
 
Little cooks: Lend a hand by tossing the salsa!   

• Fill tacos with BBQ chicken and charred corn, then top with avocado salsa.
• Serve with a dollop of sour cream. Enjoy! 

Little cooks: Take the lead and help build the tacos!