Grilled BBQ Chicken Tacos with Corn Salsa & Fresh Coriander

Steps

1. Preheat BBQ hot plate or grill to medium.
2. Pat chicken dry and toss in a large bowl with measure of BBQ hickory smoked salt.
3. Thinly slice capsicum and set aside. Finely dice onion and set aside in a medium bowl. Shred lettuce and pick coriander leaves. Smash avocado in a small bowl and season with salt and pepper.
4. Cook chicken on BBQ grill for about 10 minutes, or until cooked through, turning often to ensure even cooking. Set chicken aside, covered, to rest. Alternatively, cook chicken and corn on medium-high heat in a large fry-pan.
5. Cook capsicum and corn on BBQ hot plate for 5-6 minutes, turning often to ensure even cooking. Leave corn to cool slightly. Alternatively, cook corn on medium-high heat in a large fry-pan.
6. Cook tortillas on BBQ hot plate for about 1 minute each side. Cover to keep warm. Alternatively, wrap tortillas in a damp tea towel and cook in microwave for about 2 minutes, until heated through.
7. Roughly pull chicken apart with two forks (or chop roughly) then toss with BBQ sauce and any resting juices.  Add capsicum and corn to bowl with onion. Toss with olive oil and vinegar and season with salt and pepper.
8. Tortillas filled with chicken, salsa, lettuce, avocado and sour cream. Sprinkle with coriander.