Place the chicken into a medium bowl and coat with 1 tbsp olive oil, Mexican seasoning and salt & pepper.
Mix together white and red cabbage and place into a small bowl.
Heat a medium frypan over med/high heat, add 1 tbsp olive oil and corn kernels, season with salt & pepper and fry until cooked and slightly charred.
Place into a small bowl and mix through red onion, coriander and lime juice.
Wipe out the pan with paper towel, heat over high heat, add chicken and cook for 4 minutes each side.
Meanwhile heat tortillas in a small pan and wrap in tea towel to keep warm.
To serve, slice chicken into strips, place cabbage on the base of the tortilla, add a large spoonful of corn salsa and top with sliced chicken, a few coriander leaves and a squeeze of lime.
