These entry-level chicken tacos are great for both novice cooks and developing palates. It's all satisfying but gentle flavour here with pan-fried chicken, creamy and zesty guacamole, and the only spice administered via the optional jalapeños. Add charred corn for sweetness and skip the cutlery.
Halve corn cobs. Heat a frypan over medium-high heat and add the corn. Cook turning for 10 minutes or until corn is charred (prepare remaining ingredients while corn is cooking). Once charred, remove from heat and add butter and a sprinkle of salt and pepper. Mix to coat, set aside and keep warm. Wipe out pan.
Place chicken in a bowl with smoky cumin and coriander blend, oil and a good pinch of salt. Using tongs, turn to coat chicken well in the spice mix and oil. Heat a frypan over medium heat. Add chicken and cook, turning, for 6–7 minutes or until chicken is cooked through.
Peel and crush garlic and place in a bowl. Juice lime over garlic and set aside for 1 minute. Halve avocado and scoop out the flesh with a spoon. Add avocado to bowl and roughly mash. Season well with salt.
Pick coriander leaves from their stems, rinse and roughly chop. Add ½ to the guacamole and stir to combine. Halve cherry tomatoes and place in a bowl with remaining coriander leaves. Season with salt.
In batches, warm tortillas in the pan you used for the corn for 30 seconds each side. Place in a clean tea towel to keep warm.
Dollop guacamole on tortillas. Slice chicken and divide between tortillas. Spoon over tomato and top with jalapeños. Serve with corn.