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. Add corn and cook, turning, 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. Heat a frypan over medium heat. Add chicken and cook, turning, for 6–7 minutes or until chicken is cooked through. While chicken is cooking, continue with step 3.
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.
Rince coriander, pick leaves from their stems 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.
Using the same pan used for the corn, warm tortillas, in batches, 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.