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Taco salad bowl with green goddess dressing
Taco salad bowl with green goddess dressing
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Prep Time:
75 minutes
Cook Time:
60 minutes
Total Time:
135 minutes
Indulge in our flavorful Mexican taco salad with chipotle chicken, black beans, charred veggies, avocado, and tomato salad served in a crispy tortilla bowl.
Ingredients:
  • 8 (about 500g) chicken tenderloins
  • 60ml (1/4 cup) Fajita Smoky Chipotle Cooking Sauce
  • 4 jumbo flour tortillas
  • 35g packet One Night In Mexico Smokey Chipotle Seasoning
  • 2 corncobs, husks and silk removed
  • 1 red capsicum, quartered, deseeded
  • 1 yellow capsicum, quartered, deseeded
  • 4 baby cos lettuces, thickly shredded
  • 250.00 ml fresh coriander sprigs
  • 400g can black beans, rinsed, drained
  • 1 avocado, halved, sliced crossways
  • Thinly sliced long fresh green chilli or jalapeño, to serve
  • Sour cream, to serve
  • Lime wedges, to serve
  • 1 ripe avocado, coarsely chopped
  • 1/ 125.00 ml chopped fresh coriander
  • 2 green shallots, finely chopped
  • 42.00 gm fresh lime juice
  • 37.60 gm sour cream
  • 18.20 gm extra virgin olive oil
  • 400g tomato medley mix, quartered
  • 1/2 small red onion, finely chopped
  • 21.00 gm fresh lime juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • Put the chicken and chipotle sauce in a glass or ceramic bowl and gently mix to ensure everything is coated. Cover with plastic wrap and refrigerate for 30 minutes to let the flavors mingle and the chicken get tender.
  • 1. Preheat the oven to 180C/160C fan forced. 2. Grease an 18cm ovenproof saucepan with olive oil. 3. Microwave 1 tortilla on High for 15 seconds until softened. Press the tortilla into the saucepan. 4. Spray the tortilla with olive oil and bake for 10 minutes until edges are light golden. 5. Sprinkle with 1 tsp chipotle seasoning and bake for another 5 minutes until golden. 6. Cool in the pan, then transfer to a plate. Repeat with the remaining tortillas and seasoning.
  • For the green goddess dressing, blend avocado, coriander, shallot, and lime juice in a food processor until nearly smooth. Mix in sour cream and oil, season to taste, and blend until smooth.
  • Prepare the salsa by mixing all the ingredients in a bowl and seasoning generously.
  • Heat up the barbecue grill or chargrill pan to medium-high. Lightly coat corn with olive oil and grill, turning regularly, until slightly charred, about 10-15 minutes. Place on a plate to cool. Spritz capsicum with olive oil and grill for 2-3 minutes per side until tender and lightly charred. Add to the plate. Once the corn has cooled down, cut off the kernels and slice the capsicum.
  • Take the chicken out of the marinade and chargrill for 2-3 minutes on each side until fully cooked. Transfer to a cutting board and slice.
  • Assemble taco bowls on plates with lettuce, coriander, chicken, corn, capsicum, beans, and avocado. Garnish with sliced chilli, drizzle with green goddess dressing, top with tomato salsa and sour cream. Serve with lime wedge. Nutritional info: 49g protein, 48g fat per serving.

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