• 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.

Little cooks: Kids can help flavour the chicken! Make sure to wash your hands afterwards.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
• Meanwhile, grate carrot. Halve cherry tomatoes (see ingredients). Roughly chop coriander. 
• Add coriander and tomato to 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 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 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!