These crispy chicken tacos in soft tortillas with charred corn salad are SO delish!
To start, peel corn cobs and place them onto a gas hob, turning every couple of minutes until the kernels turn bright yellow and begin to char.
Then cut the kernels off the cobs and add them to a bowl. Add juice of one lime, coriander to taste, salt and pepper and mix. Set aside.
Then in another bowl, whisk together flour, paprika, chipotle, cayenne, salt and pepper.
Add sparkling water and whisk until smooth. Add some more water if you prefer a thinner batter.
Heat a saucepan of oil until a drop of batter begin to bubble and fry. Then place the chicken into the batter and carefully place each piece into the oil. They should begin to fry immediately.
Fry until each piece is dark golden then scoop the chicken out with a slotted spoon onto paper towel.
Repeat with remaining chicken.
Warm your tortillas as per packet instructions then add cabbage, avocado, pineapple, corn salad and chicken to each tortilla. Add extra lime or coriander.
Recipe by: Melanie Lionello @frommylittlekitchen