Heat BBQ on high, place corn in their cobs on grill and cook for about 30 – 40 minutes, turning corn occasionally.. Alternatively if you don’t have a BBQ, you can cook corn by boiling. When cooked, remove husks and cut corn from cob.
Cook quinoa according to packet instructions. Remove from saucepan and spread on lined baking tray and allow to cool before combining with other ingredients, this will help prevent quinoa from clumping together.
Combine cherry tomatoes, cucumber, red onion, chilli, coriander and corn in a bowl, set aside.
To make dressing combine lime juice and zest, olive oil, honey, coriander and salt and whisk together. Set aside.
When ready to serve, add quinoa to vegetables and stir well to combine, then add avocado and dressing, toss well.
To make tacos, heat tortillas according to pack instructions, add quinoa to centre of tortilla, drizzle with Tabasco, extra coriander and serve.
