• 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 (cook chicken in batches if your pan is getting crowded). • 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 salt and pepper and toss to combine. Set aside.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Take the lead by tossing the salsa!

• Build tacos by filling with BBQ chicken bites and corn and avocado salsa.
• Serve with a dollop of sour cream. Enjoy!

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