Mash avocado and combine with 1 tbsp olive oil, 1/2 tbsp vinegar and crushed garlic. Finely dice tomatoes and stir through the guacamole. Season to taste with salt and pepper, set aside.
2. Cook the chicken
Heat a large frypan over medium-high heat. Slice red onion and dice capsicum, add to pan with chicken. Season with 1 tsp oregano, 2 tsp smoked paprika and 2 tsp cumin. Cook for 6-8 minutes or until chicken is cooked through.
3. Cook the corn
In the meantime, remove husks and silks from corn cobs. Quarter and place in a saucepan with water. Bring to the boil, drain and place in a serving bowl.
4. Add the beans
Drain beans, add to pan with chicken. Season with salt and pepper.
5. Prepare the lettuce
Trim and separate lettuce leaves.
6. Finish and plate
Serve chicken, guacamole, corn cobs and lettuce leaves at the table with corn chips for everyone to assemble their own plate.
Add tomatoes to chicken mixture if you prefer!
Use a store-bought Mexican spice mix instead of paprika, cumin and oregano if you like.
Garlic, 1 clove
Red onion, 1/2 *
Green capsicum, 1
Diced chicken breast fillet, 600g
Corn cobs , 2
Red kidney beans, 400g
Baby cos lettuce , 1 *
Corn chips , 1 bag
From your pantry
Olive + oil (for cooking), salt, pepper, red or white wine vinegar, dried oregano, smoked paprika and ground cumin (see notes)