3 tsp sweet smoked paprika
1 tsp dried oregano
4 Tbs Cobram Estate robust extra virgin olive oil
3 skinless chicken breast fillets
2 corn cobs
8 tortillas
1/2 cup sour cream, to serve
1 avocado, thinly sliced, to serve
Put paprika, oregano and olive oil in a large ziplock bag. Massage to combine, add chicken and massage to coat. Refrigerate for 30 minutes to marinate.
Pre-heat a char-grill pan or barbeque grill plate to high heat. Peel husks away from corn, without removing completely and tie together. Remove white corn silks. Brush corn kernels with olive oil and cook for 20 minutes, turning occasionally or until charred and just tender. Set aside to cool slightly. Cut kernels from cobs and transfer to a bowl.
Cook chicken for 5 minutes each side or until cooked through. Thinly slice.
To make herb salad, combine all ingredients in a medium bowl.
Grill tortillas for 30 seconds or until soft and lightly charred, transfer to a plate and cover with plastic wrap to keep warm.
Spread sour cream on tortillas, top with chicken, avocado, corn, salsa and herb salad.
Serve immediately with lime.
Credits: Cobram Estate
Photo Credits: Cobram Estate