Makes 12
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• 600g skinless chicken thigh fillets, thickly sliced
• 12 small soft tortillas, warmed
• 1 avocado, cut into 1cm-thick slices
• Pickled jalapenos to serve
• Lime cheeks to serve
• Hot sauces to serve

Chilli and Coriander Marinade:

• 1 garlic clove, finely chopped
• 2 long red chillies, finely chopped
• 3 coriander stalks, finely chopped
• 1 tsp finely grated ginger
• 1 tsp cumin seeds, toasted
• 1 tsp coriander seeds, coasted
• 2 tbs extra virgin olive oil

Pineapple and Corn Salsa:

• 2 tbs extra virgin olive oil
• 1/2 small pineapple, peeled, core removed, halved
• 2 corn cobs, husks removed
• Finely grated zest of 1 lime
• Juice of 2 limes
• 1 jalapeno, finely chopped
• 1 cup loosely packed coriander leaves, finely chopped, plus extra to serve
• 1 red onion, finely chopped
• 1 tsp soy sauce

Method:

1. For the marinade, place all ingredients in a small food processor and whiz to a coarse paste. Stir through 1 tsp salt flakes and a pinch of ground black pepper. Combine marinade and chicken in a bowl, cover and chill for 2 hours or overnight to marinate.
2. For the pineapple salsa, heat a chargrill pan or barbecue to high heat. Rub oil into pineapple and corn, and grill, turning, for 15-20 minutes or until charred. Set aside to cool. Once cool enough to handle, chop pineapple into 1cm pieces and cut kernels from cob, then combine in a bowl with remaining ingredients. Set aside.
3. Add the chicken to hot pan and grill for 4 minutes each side or until cooked through.
4. Fill tortillas with chicken, salsa, avocado and extra coriander. Serve with pickled jalapenos, lime cheeks and hot sauces.