Chicken and Sweetcorn Tacos
Chicken and Sweetcorn Tacos with Lettuce, Pico de Gallo, Sweetcorn Puree and a Spicy Dressing
Ingredients
Chicken
- 2 Chicken thighs (sliced)
- 1 tbsp Oil
- 1 tsp Chilli powder
- 1 tsp Garlic granules
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Cayenne
- Salt and pepper (to taste)
Pico de Gallo
- 80g Sweetcorn
- 20g Pickled jalapenos (diced)
- 2 Salad tomatoes (diced)
- 2 Spring onions (chopped)
- 1 Red chilli (diced)
- 1/2 Red onion (diced)
- Lime juice (splash)
Spicy Dressing
- 2 tbsp Mayonnaise
- 2 tbsp Sour cream
- 1 tbsp Lime juice
- 1 tbsp Mexican hot sauce
Sweetcorn Puree
- 150g Sweetcorn
- 50ml Milk
- Salt and pepper (to taste)
Taco filling
- 4 Taco wraps
- 2 Lettuce leaves (shredded)
Instructions
- Add the chicken, chilli powder, garlic granules, paprika, cumin and cayenne to a bowl. Season with salt and pepper and toss until combined, set aside to marinade.
- Add the sweetcorn, pickled jalapenos, salad tomatoes, spring onions, red chilli and red onion to a separate bowl and add a splash of lime juice and season with salt and pepper to taste. Mix the ingredients together and set aside.
- Add the mayonnaise, sour cream, lime juice and Mexican hot sauce to a small bowl and mix until combined.
- Add 1 tbsp of oil to a frying pan and heat to medium-high. Add the marinated chicken and cook for 4-5 minutes until cooked through and set aside.
- Add the sweetcorn and milk to a blender and season with salt and pepper to taste. Blitz for one minute or until smooth and then add to a small pan, heat on low for 2-3 minutes until warmed through.
- Heat a griddle pan or frying pan to medium. Add the wraps one at a time and cook on each side for 1 minute until warmed through.
- Place the taco wraps in a taco holder and divide the sweetcorn puree between the bottom of each taco, then add the lettuce, chicken, Pico de Gallo and drizzle the spicy dressing across the top. Serve with a wedge of lime (optional).