Combine lemon juice, finely chopped mint and parsley, and oil and reserve half for the chicken. Pour the remaining dressing over the chicken and marinate for at least 15 minutes

Heat a char-grill pan or BBQ over medium-high heat. Cook corn cob turning, for 15-20 minutes or until charred and tender. Cut the kernels from the cob and combine with the remaining feta salsa ingredients and reserved dressing

Combine the avocado and sour cream and season with pepper

Cook chicken on the hot grill or BBQ chicken for 4-5 minutes on each side or until chicken is cooked through. Remove for heat and slice into thick pieces

Make your own tacos with heated taco shells and bowls of grilled chicken, feta salsa and avocado smash