Lifestyle
It’s Taco Tuesday!
Whether you're cooking for one or feeding a crowd, chicken and corn tacos are perfect for a quick weeknight dinner.
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
- 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.
- 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.
- 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.
- 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.
- Finish each taco with a squeeze of lime and any additional garnishes such as avocado, sour cream, or salsa.