Chicken Tinga Soft Tacos With Grilled Mexican Street Corn

To prepare chicken, cut three deep slashes across each chicken breast. Combine 1 cup of water, chicken seasoning and onion in a medium saucepan. Add chicken. Bring to the boil, reduce heat to low and simmer, covered, for 12-15 minutes or until chicken is cooked through, turning the chicken after 6 minutes.

Transfer chicken to a cutting board. Return pan to heat and simmer sauce, uncovered until slightly reduced. Meanwhile, using two forks, shred chicken. Return shredded chicken to the pan and stir for a further minute or until chicken is heated through and evenly coated in sauce.

Warm tortillas: Pan-toasted - open tortilla pouch, discard Freshness Sachet. Heat a non-stick frying pan over a medium heat and brown each tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve. Microwave - open tortilla pouch, discard Freshness Sachet. Microwave tortillas in pouch on HIGH/1100 watts/100%power for 35 seconds*.

Preheat BBQ and drizzle 4 corn cobs with olive oil, cook over grill for 7 minutes or until charred all over. Meanwhile in a large dish, combine mayonnaise, sour cream, crumbled feta, chilli powder or smoked paprika and a small handful of roughly chopped coriander. Add hot corn to dish with sauce, and toss until smothered in creamy spicy coating. Traditionally the corn is sprinkled with extra chilli powder and feta before serving.

Top your warm tortillas with shredded chicken, lettuce, avocado, coriander and chipotle sauce.