Step 1
Coat chicken strips in Mexican seasoning. Heat oil in a frypan and sauté chicken strips for 3-4 minutes or until cooked through.
Step 2
Fill taco shells with chicken, Edgell Corn Kernels, avocado and diced tomatoes. Top with sour cream and chives. Serve immediately.
Tip
400g rump steak cut into strips can be substituted for the chicken.