Chicken and Corn Soft Tacos

Prep Time
Cook Time
Ready In

Recipe: #36824

April 23, 2021

"From our weekday newspaper The West Australian. Times are estimated."

Original is 4-8 servings


  • Serving Size: 1 (368.8 g)
  • Calories 698.6
  • Total Fat - 16.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 51.2 mg
  • Sodium - 380.4 mg
  • Total Carbohydrate - 108.7 g
  • Dietary Fiber - 32.8 g
  • Sugars - 21.7 g
  • Protein - 35.7 g
  • Calcium - 236.3 mg
  • Iron - 10.2 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat a char-grill pan or barbecue on medium.

Step 2

Spray corn with oil, then season and char-grill corn, turning occasionally, for 10-15 minutes until golden and tender and remove kernels with a knife.

Step 3

In a large frying pan, heat oil on high and sauté onion for 2-3 minutes until tender, then add tomatoes, cooking for 1-2 minutes until starting to soften and then add chilli powder, cook for 1 minute, then stir in chicken and beans until heated through.

Step 4

In a small bowl, combine avocado, coriander and juice and season to taste.

Step 5

Char-grill tortillas for 30 seconds each side until heated through.

Step 6

Fill with chicken mixture, then top with corn and guacamole and serve with sour cream, coriander and lime wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the tomatoes, choose ones that are ripe and firm.
  • For the kidney beans, make sure to rinse and drain them before adding to the recipe.

  • Replace the chicken with cooked quinoa for a vegetarian option. The benefit of this substitution is that it provides a protein-rich option that is suitable for vegetarians and vegans.
  • Replace the kidney beans with black beans for a different flavor. The benefit of this substitution is that it adds a different flavor and texture to the dish, making it more interesting and flavorful.

Vegetarian Version Substitute the chicken with 1 cup of cooked quinoa and omit the kidney beans. Add 1 cup of diced bell peppers and 1 cup of diced zucchini to the onion and tomato mixture, cooking for 2-3 minutes until the vegetables are tender.

Mexican Rice: Serve this delicious Chicken and Corn Soft Tacos with a side of Mexican Rice. This flavorful dish is made with long-grain rice, onion, garlic, and spices like cumin, paprika, and chili powder, and is the perfect accompaniment to the tacos for a complete Mexican-inspired meal.

Black Beans: Serve this Chicken and Corn Soft Tacos with a side of black beans for a hearty and flavorful meal. Black beans are a staple in Mexican cuisine and are packed with protein and fiber. They are also a great source of vitamins and minerals, and are easy to prepare. Serve them with a sprinkle of cilantro and a squeeze of lime for a delicious and nutritious side to the tacos.


Q: How long should I char-grill the corn for?

A: Char-grill the corn for 10-15 minutes, turning occasionally, until golden and tender.

Q: How do I prepare the corn for char-grilling?

A: Start by removing the husks and silks from the corn. Brush with oil and season with salt and pepper, then place on the preheated grill.

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Fun facts:

Fun Fact 1: Corn is believed to have been around since 7,000 BC, and is thought to have been first cultivated in Mexico. It is a staple food in many cultures, including Mexican cuisine.

Fun Fact 2: The famous Mexican artist Frida Kahlo was known for her love of cooking, and often included corn in her recipes. Her famous dish, Enchiladas Suizas, included corn tortillas filled with chicken, cream, and cheese.