Mexican Spice Taco Bowl

Ingredients

• 500g Lilydale Free Range Chicken Mince
• 1 brown onion, sliced
• ½ tablespoon rice bran oil
• 2 cloves garlic, finely chopped
• 1 tablespoon Mexican spice seasoning*
• Salt, to taste
• 400g can corn kernels, rinsed and drained
• 400g can black beans, rinsed and drained
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• Sea salt, to taste
• 350g mixed grape tomato medley, halved
• 2 avocados, cut in 1cm cubes
• 1 large red chili, finely chopped
• 1 lime, cut into quarters
• ½ cup fresh coriander, leaves only
• 1 packet (230g) white corn chips
• Sour cream, optional