Step 1
Combine vinegar and sugar in a small glass bowl and stir until sugar has dissolved. Add onion and stir well. Stand for 15 minutes. Drain.
Step 2
Meanwhile, heat oil in a small non stick frypan over medium heat. Add Edgell Corn Kernels and cook for 1 minute until lightly charred.
Step 3
Top tortillas with lettuce, carrot and corn. Top with John West Tuna and pickled onions.
Step 4
Garnish with coriander. Squeeze over lime juice and serve with aioli.
Tip
For an added chilli hit, garnish tacos with thinly sliced red chillies before serving.