Smoky Chicken with BBQ Corn and Avocado Soft Tacos

Steps

1. oven to 220oC. Preheat BBQ hot plate or grill to high (if using).
2. Heat a large, dry fry-pan on medium-high heat. Drizzle corn with olive oil and season with salt and pepper. Sear corn for about 8 minutes, until charred and tender, turning occasionally. When cool enough to handle, stand corn on its end and use a sharp knife to slice down to remove kernels.
3. Reserve pan. While corn cooks, pat chicken dry with paper towels and season with tinga taco spice mix. Set aside and prepare rest of BBQ corn and avocado. In a medium bowl mash avocado with a fork. Dice tomato 1cm and finely chop red onion. Add to bowl with avocado, along with corn kernels and lime.
4. Drizzle BBQ corn and avocado with olive oil, toss to combine and season to taste with salt and pepper. Heat a drizzle of oil in reserved pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden. Remove from pan and set aside (chicken does not need to be cooked through yet).
5. While chicken cooks, finely dice onion and garlic. Reduce heat to low-medium, add a drizzle of oil, onion and garlic to pan used to cook chicken and cook for 2-3 minutes, until starting to soften. Add cherry tomatoes and lightly crush. Add chipotle sauce, chicken and any resting juices. Bring to a simmer.
6. Cook for 8-10 minutes, or until chicken is cooked through and sauce has thickened. Wrap tortillas in foil and warm in oven for 5 minutes. Remove cooked chicken from sauce and let cool slightly, before roughly shredding with two forks. Add shredded chicken back to sauce and season to taste.
7. place two tortillas onto each plate and top with smoky chicken. Spoon over BBQ corn and avocado and dollop over ricotta cheese.