Air Fryer Chicken Tacos With Charred Corn And Lime Slaw

600 g chicken thigh fillets

1.5 tbsp The Spice People Mexican Tex Mex seasoning, plus a pinch to finish

1 tbsp olive oil

1/2 tsp salt

2 corn cobs, husks removed

200 g white cabbage, finely shredded

1/2 bunch coriander, roughly chopped

2 limes, 1 juiced, 1 cut into wedges

60 g Greek yoghurt

12 mini tortillas

1 avocado, sliced

Toss the chicken with the Tex Mex Seasoning, olive oil and salt until well coated.

Air fry the corn at 200°C, turning once, until charred in spots. Cool slightly, then slice the kernels from the cobs.

Air fry the chicken at 200°C in a single layer, turning halfway, until charred at the edges and cooked through. Rest briefly, then slice.

Toss the cabbage, coriander and charred corn with the lime juice and yoghurt. Season to taste.

Warm the tortillas, then fill with slaw, chicken and avocado.