Tempura Breast Nugget Tacos with Corn & Avocado Salsa

1. Cook Ingham’s Tempura Breast Nuggets as per the instructions on the box.
2. Meanwhile, to make salsa, heat a barbecue grill plate over high heat. Combine Mexican spice blend and half the oil in a bowl. Season with salt and pepper, then brush over corn. Cook corn on heated grill plate, turning occasionally, for about 8 to 10 minutes, until charred. Remove and cool slightly. Cut kernels from cob.
3. Combine corn with avocado, tomatoes, onion, coriander, lime juice and remaining oil in a bowl. Season with salt and pepper and toss to coat.
4. Combine mayonnaise, chipotle sauce and lime juice in a bowl.
5. Cook tortillas, one at a time, on same hot grill plate for 20 to 30 seconds each side, until charred. Remove and wrap in foil to keep warm.
6. To serve, spread chipotle mayonnaise over tortillas. Top with lettuce, nuggets and salsa. Serve with lime wedges.

Switch it up

• Fry up some canned corn instead.
• Try a fry pan if you don’t have a grill.
• Prefer an Air Fryer? Follow instructions on pack.