Step 1

Tip the red onion into a bowl with the lime juice and a good pinch of salt. Leave for 20 minutes, stirring every now and again.

Step 2

Meanwhile, put the avocado and feta into a food processor or blender with the lime juice and a pinch of salt, and whizz until completely smooth.

Step 3

Heat a griddle pan until hot, brush the corn cobs with a little oil and season generously. Cook for 6-7 minutes, turning regularly, until charred and tender. Turn the cobs on their ends, then use a large sharp knife to carefully remove the kernels.

Step 4

Use a round 12cm cutter to cut out circles from the tortillas, then cook the tortillas on the griddle pan for 1-2 minutes on each side until charred, then keep warm in a clean tea towel while you serve.

Step 5

Serve the mini tacos with the avo cream, charred sweetcorn, quick pickled onions, chilli, coriander, lime wedges and hot sauce.