Taco Tuesday offers a perfect excuse to enjoy delicious tacos in all their varieties! This week, we turn the spotlight on a simple yet scrumptious version: chicken and corn tacos. This dish combines the succulence of chicken with the sweet crunch of corn, all wrapped up in a soft or crispy tortilla.

Ingredients

• 500g of chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 200g frozen corn, thawed
• Fresh coriander, chopped
• 1 lime, cut into wedges
• 1 small red onion, finely chopped
• 8 small tortillas (corn or flour based on preference)
• Optional garnishes: avocado slices, sour cream, shredded cheese, salsa

Method

1. In a bowl, mix the chicken slices with olive oil, chili powder, cumin, salt, and pepper. Ensure the chicken is well-coated with the seasoning.
2. Heat a grill pan or skillet over medium heat. Add the chicken and cook for about 5-6 minutes on each side, or until fully cooked and slightly charred. Remove from heat and keep warm.
3. In the same pan, add the corn and sauté for about 3-4 minutes until lightly charred. This step adds a smoky flavour to the corn, enhancing the overall taste of the tacos.
4. Warm the tortillas on the pan for about 30 seconds on each side. Slice the cooked chicken into strips. To assemble, lay a few pieces of chicken on each tortilla, top with charred corn, red onion, and fresh coriander.
5. Finish each taco with a squeeze of lime and any additional garnishes such as avocado, sour cream, or salsa.