Chicken & jalapeno tacos

Whip up an irresistible Mexican feast using Old El Paso pantry favourites (RECIPE BELOW). Dress up easy-to-eat tortillas with homemade slaw and spiced chicken, then drive right in with both hands.
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Chicken & Jalapeño Tacos Serves 4 Prep 10 mins Cooking 15 mins
750g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 1cm pieces
30g pkt Old El Paso™ Taco Spice Mix
1 tbs vegetable oil
2 corn cobs, husks and silks removed
193g pkt Old El Paso™ Stand ‘N Stuff™ Tortillas
2 cups (160g) shredded red cabbage
400g can black beans, rinsed, drained
2 limes, juiced
½ x 250g jar Old El Paso™ Jalapeños, drained
½ cup (150g) whole-egg mayonnaise
1 avocado, stoned, peeled, thinly sliced
Old El Paso™ Mild Taco Sauce, to serve
Coriander leaves, to serve
Lime wedges, to serve
1 Combine chicken, taco spice mix and oil in a bowl. Heat a non-stick frying pan over high heat. Cook chicken, in 3 batches, stirring, for 5 mins or until browned and cooked through. Transfer to a plate.
2 Meanwhile, heat a chargrill on high. Cook corn, turning, for 10 mins or until tender and lightly charred. Set aside to cool slightly.
3 While corn is cooking, heat tortillas following packet directions.
4 Use a sharp knife to cut down side of corn to remove the kernels. Place in a bowl. Stir in cabbage, black beans and half the lime juice.
5 Finely chop half the jalapeños. Combine with the mayonnaise and remaining lime juice in a small bowl. Season.
6 Stir the mayonnaise mixture into the corn mixture. Fill tortillas with the corn mixture, avocado and chicken mixture. Serve with remaining jalapeños, taco sauce, coriander and lime wedges.
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