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Chicken tacos with corn salsa
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Prep Time:
55 minutes
Cook Time:
33 minutes
Total Time:
88 minutes
Elevate your Wednesday with simple, flavorful chicken tacos.
Ingredients:
  • 2 tsp coriander seeds
  • 1 long red chilli, deseeded, chopped
  • 56.88 gm olive oil
  • 600g chicken tenderloins, tendons removed
  • 10 (190g packet) jumbo taco shells
  • 125.00 ml thick 'n' chunky tomato salsa
  • 82.50 ml natural yoghurt
  • 9.20 gm olive oil
  • 4 green onions, sliced
  • 2 large corn cobs, kernels removed
  • 62.50 ml fresh coriander leaves, chopped
Instructions:
  • Crush coriander seeds in a mortar and pestle. Mix crushed coriander with chili and oil in a shallow ceramic dish. Add chicken and mix well. Refrigerate for 30 minutes, if possible.
  • Preheat your oven to 180°C. Prepare a large baking tray with baking paper. Arrange taco shells on the tray with space between them, ensuring the 'wedges' remain in the center as indicated (refer to note). Bake for 7 minutes or until warmed through without browning.
  • Heat a chargrill pan over medium-high heat while you cook the chicken in batches for 2 to 3 minutes on each side, until cooked through. Transfer the cooked chicken to a plate and cover to keep warm.
  • Prepare the corn salsa: Heat oil in a non-stick frying pan over medium-high heat. Sauté onion until soft, about 1 to 2 minutes. Add corn kernels and cook until heated through, stirring occasionally, for about 5 to 6 minutes. Finish by stirring in fresh coriander.
  • Slice the chicken into thin pieces. Fill each taco shell with the sliced chicken. Add corn salsa, tomato salsa, and a spoonful of yoghurt on top. Season with pepper and enjoy your delicious tacos.

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