Combine the onion slices in a bowl with the lemon juice and a big pinch of salt. Leave for 15-20 minutes, rinse and place in a serving bowl.

Heat a little oil in a medium frying pan over a high heat. Season the chicken breasts with salt and pepper, then add to the pan and cook for a few minutes or until one side is lovely and browned. Turn over and cook the other side to brown. Remove from the pan and set aside. Reduce the heat to medium.

Add 2 tbsp olive oil to the pan and cook the onion and garlic for about 7-10 minutes until soft, stirring occasionally. Add the oregano, cumin, coriander, paprika and chilli, and cook for another few minutes.

Add the tomato paste, tinned tomatoes, stock, capsicum and corn kernels (if using). Stir to combine and add the chicken back in and nestle down to cover it as much as possible with liquid.

Simmer very gently for about 20 minutes, until the chicken is cooked through and the liquid has reduced to a thick salsa sauce. Taste and season with salt and pepper. If you like, add some lime or lemon juice to taste as well, and more chilli if you’re that way inclined!

Using tongs, place the chicken on a clean chopping board to cool for 5 minutes or so, then slice thinly. Add back to the salsa sauce, or serve separately.

To serve, spoon some of the salsa and chicken on a warmed tortilla and top the rest of the fillings. Finish with a squeeze of lime, wrap it up and chow down!