Southern Crumbed Chicken Tacos

Heat a large frying pan over a high heat. Cook the sweetcorn, tossing, until lightly charred, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

In a shallow bowl, combine the salt and Louisiana spice blend, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken strips into the spice blend, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel, then season with salt and pepper. TIP: If your pan is getting crowded, cook in batches for better results, adding more oil as needed.

While the chicken is cooking, add the slaw mix, baby spinach, white wine vinegar and 1/2 the garlic aioli to the charred corn. Season, then toss to coat. Heat the mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.