The oven goes on for charred veggies. Butter goes in the pan for spiced chicken. And you go straight to the top of the class for wrapping taco night up in 20 minutes. Smoky, sweet and tangy, who knew so much flavour could be squeezed into so little time?
Preheat oven to 220°C fan-forced. Remove core and seeds from capsicum and slice into thin strips. Remove husks from corn and carfeully remove kernels with a knife.
Place capsicum and corn on a lined baking tray and drizzle with 2 teaspoons olive oil and a sprinkle of salt and pepper. Toss to coat and bake for 15 minutes or until capsicum and corn are charred and cooked through. Remove and set aside to cool slightly. While the vegetables are cooking, continue with step 3.
Place chicken, Sublty Smoky Chipotle Blend, remaining oil, salt and pepper in a bowl and toss to coat. Heat a frypan over medium-high heat, add chicken and cook for 6 minutes each side or until caramelised and cooked through. While the chicken is cooking, continue with step 4.
Peel and crush garlic. Zest lime. Place butter, honey, lime zest and garlic in a small bowl and use a fork to mash together until combined.
Rinse and roughly chop coriander. Juice lime. Finely slice spring onion. Rinse and shred lettuce. Place coriander, lime juice, spring onion and lettuce in a bowl with corn and capsicum and toss to combine. Season with salt and pepper.
Once chicken is cooked, add honey butter to pan and cook for 30 seconds or until bubbling. Turn chicken to coat in butter and remove from heat. Heat tortillas according to packet instructions. Slice chicken. Top tortillas with sour cream, corn salsa and chicken. Drizzle with any remaining pan juices to serve.