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 while you prepare remaining ingredients, for 10 minutes or until corn is charred. 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.
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.
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.