Mexican Spiced THIS™ Isn't Chicken Tacos

Meanwhile, zest and halve the lime. Drain the sweetcorn in a sieve.

Heat a large frying pan on medium-high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. 

In the meantime, in a small bowl, combine half the mayo with the lime zest, a pinch of salt and a splash of water. Set aside.

Once charred, transfer the corn to a large bowl and set aside.

Cut the tomato into 1cm chunks. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

In a medium bowl, mix together the tomato, avocado and half the lime juice. Season with salt and pepper, then set your salsa aside for now.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the panko breadcrumbs into another bowl with the Mexican style spice mix. Season with salt and pepper. Mix to combine.

Season the THIS™ Isn't Chicken pieces with salt (see pantry for amount) and pepper. Dip the pieces into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the THIS™ Isn't Chicken fries properly - heat for 2-3 mins.

Once hot, carefully add the THIS™ Isn't Chicken pieces into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Meanwhile, add the coleslaw mix, remaining mayo and lime juice to the bowl of corn. Season with salt and pepper and toss to combine.