Creamy Chicken and Corn Tacos

Place chicken in a medium saucepan of salted, boiling water and cook for 12–15 minutes or until cooked through. Remove chicken from water and set aside to cool slightly.

Meanwhile, drain corn. Heat 2 teaspoons olive oil in a frypan over medium-high heat. Add corn and cook, stirring occasionally, for 4 minutes or until golden.

Thoroughly wash and roughly chop coriander leaves and stems. Finely chop red onion. Finely zest and juice ½ the lime. Place corn, onion, coriander, lime zest and ½ the lime juice in a bowl, season with salt and pepper and mix well. Set aside.

Using clean hands, shred cooled chicken. Alternatively, you can use tongs or two forks to shred.

Place chipotle chilli in adobo, sour cream and shredded chicken in a bowl and mix well to combine. Season with salt and pepper.

Cut remaining lime into wedges. Dress salad leaves with remaining olive oil, a squeeze of lime juice and salt and pepper. Warm tortillas in a dry frypan. Divide chipotle chicken between tortillas and top with corn salsa. Serve with salad leaves and remaining lime wedges.