Zest of 1 lime and 1 tablespoon lime juice, plus extra lime wedges to serve
120g finely shaved red cabbage or green cabbage
1 small avocado, finely sliced
1 green shallot, finely sliced
Finely sliced red chilli and coriander leaves to serve
Hot chilli sauce to serve, optional
Preheat oven according to Chicken Breast Tenders – Hot and Spicy packet instructions. Bring a saucepan of water to boil. Preheat a chargrill over high heat.
Cook chicken tenders according to packet instructions.
Meanwhile, blanch corn for 1 minute, drain, then chargrill for 10–15 minutes, turning regularly until lightly charred. Set aside to cool for 5 minutes, cut kernels from cob, then combine corn with cumin and paprika.
Wrap tortillas in foil and warm in oven.
Mix mayonnaise with lime zest and juice.
Add cabbage and corn salsa to warm tortillas, top with chicken tenders and lime mayonnaise. Scatter with avocado, shallots, chilli and coriander. Serve with lime wedges.