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Mexican taco salad bowl
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tasty Mexican-inspired bowl featuring juicy chicken, sweet corn, and creamy refried beans.
Ingredients:
  • 500g chicken tenderloins
  • 30g packet Spice Mix For Tacos
  • 420g can super sweet corn kernels, drained
  • 435g can Refried Beans
  • 81.68 gm whole-egg mayonnaise
  • 21.00 gm lime juice, plus wedges to serve
  • 60g baby spinach
  • 8 Taco Shells, broken
  • 1 avocado, sliced
  • 2 finely chopped tomatoes
  • 1/2 small red onion, finely chopped
  • 40.00 ml chopped fresh coriander
 leaves
  • 21.00 gm lime juice
Instructions:
  • In a medium bowl, season the chicken with half of the spice mix, tossing to coat evenly. In a large frying pan over medium heat, cook the chicken in half of the oil for 4 minutes on each side until golden and fully cooked. Transfer the chicken to a plate and cover to keep warm.
  • Heat the remaining oil in a medium frying pan over high heat. Add the corn and cook for 6 to 7 minutes until lightly browned, stirring occasionally. Stir in half of the remaining seasoning and cook for an additional minute until well combined. Transfer to a bowl and cover to keep warm.
  • Prepare the salsa by mixing together ripe tomatoes, fresh onion, fragrant coriander, and a squeeze of zesty lime juice in a bowl. Add a sprinkle of freshly ground pepper for extra flavor.
  • Add the beans to the same pan over medium heat and cook for 2 minutes, stirring occasionally until heated through. Stir in half of the salsa and the rest of the spice mix.
  • Mix creamy mayonnaise with zesty lime juice in a small bowl. Add a pinch of salt and pepper to enhance flavors.
  • Cut the chicken into thick slices. Arrange spinach, chicken, beans, corn, taco shells, avocado, and remaining salsa in serving bowls. Drizzle with the mayo mixture and serve with lime wedges.

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