We're all about weeknight Mexi-can, not can't, over here. Slinging a compilation of greatest flavour hits from south of the border (US border, that is), this 30-minute track is a smoky, spiced and fresh number with sweet corn, pan-fried chicken and a feta-spiked slaw.
Finely zest lime. Peel and crush garlic. Place chicken in a bowl with lime zest, garlic, smoky cumin and coriander blend, 2 teaspoons oil, salt and pepper and toss to combine.
Remove husks from corn and discard. Place corn flat on a board and use a sharp knife to remove kernels. Heat remaining oil in a frypan over medium-high heat. Add corn and a pinch of salt and cook for 2–3 minutes or until golden. Remove from pan and set aside in a large bowl.
Return frypan to medium-high heat. Add chicken and cook, turning halfway, for 6–8 minutes or until golden and cooked through. Remove from heat and allow to rest for a few minutes. While chicken is cooking, continue with step 4.
Thinly slice cabbage and spring onion. Add cabbage and spring onion to the corn and crumble over feta. Squeeze over juice from ½ the lime and season well with salt and pepper. Toss well to combine.
In batches, warm tortillas in a clean frypan for 30 seconds. Wrap in a clean tea towel to keep warm.
Cut remaining lime into wedges. Spoon yoghurt over tortillas and top with chicken and corn and feta slaw. Serve with lime wedges.