Chicken and Corn Soft Tacos

4-8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


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

Original recipe yields 4-8 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

Related