Preparation time10 minutes
Cooking time30 minutes
Serving timeServes 4
Start with the chicken, add all spices plus salt and pepper into a large bowl, mix until well combined. Add in chicken and mix until they are well coated in spice mix. Set aside in fridge.
To grill corn, brush each cob in olive oil and sprinkle with salt and pepper. Ensure the grill is hot, place on corn and grill for 12-15 minutes turning every 5 minutes. The corn should be lightly browned and slightly blackened, just enough for the kernels to be cooked. Once ready, remove kernels from corncob and set aside.
For the chicken, heat olive oil in a shallow pan, and fry chicken until cooked through.
To assemble tacos, first warm corn tortillas in warm fry pan. Once they are removed, top with chicken, diced tomatoes, corn from the cob, diced red onion, a squeeze of lime, fresh coriander and generous dollop of FUGY.