Directions

1. Coat the chicken breasts in Blow My Coals and place in a slow cooker or multi-cooker with the sliced onion and enough water to cover. Cook on high for 4 hours or pressure cook for 20 minutes. Alternatively poach on the stove for about 30 minutes until tender.

2. Remove chicken and onion, shred with forks or a stand mixer, then mix in the Hola Peño, Taco Tuesday seasoning, cream cheese and 1 cup grated cheese. Season with Man Grind Flakes if needed.

3. Preheat oven to 190°C fan bake.
4. Heat 1–2 teaspoons oil in a large frypan over high heat. Add corn and cook for 6–8 minutes until nicely browned for extra flavour.

5. Arrange taco shells close together in a baking dish. Spoon the chicken mixture into each shell, top with charred corn and sprinkle with the remaining cheese.

6. Bake for 15–18 minutes or until cheese is melted, golden and bubbling.
7. Garnish with fresh chopped tomatoes, avocado and a dollop of sour cream if you like.