Deseed the pepper, chop finely with the celery. Dice the aubergine. Mince the garlic. Heat a dash of oil in a non-stick frying pan. Fry the mince for approx. 3 mins. per batch. Stir fry the pepper, celery and aubergine in the same pan for approx. 5 mins., drain the corn and add it with the garlic, cook briefly. Add the curry, paprika and salt, pour in the water, reduce the heat. Return the chicken to the pan, cover and simmer for approx. 15 mins.
Place the tortillas on a baking tray lined with baking paper, brush both sides with oil. Spread the filling over the bottom half of the tortillas, sprinkle with cheese, fold the empty half over the top, press down gently.
Approx. 15 mins. in the centre of an oven preheated to 200°C.
Tear the leaves off the coriander, chop finely with scissors, place in a small bowl. Stir in the yoghurt and oil, season. Halve the avocado, remove the stone, cut into pieces, cut the lime into wedges. Serve the tacos with the dressing, avocado and lime.