Chicken & Corn Soft Tacos
45 mins active prep time, 4 servings
Ingredients (included in delivery)
- 2 corn cobs
- 1 red onion
- 500g chicken breast, thinly sliced
- 2 tomatoes, diced
- 400g canned red kidney beans, drained and rinsed
- 8 white wraps
- 1/2 cup sour cream
- 2 tbsp fresh coriander, plus some to serve
- 1 lime, cut into wedges, to serve
- 1 avocado, seeded and mashed
Ingredients (pantry items)
- 4 tbsp olive oil
- 2 tbsp cajun spice
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, cajun spice
1. Prepare corn
Preheat a chargrill pan on medium. Brush corn cobs with half the olive oil. Grill corn, turning occasionally, for 10-15 minutes until golden. Remove kernels from the cob carefully with a sharp knife.
2. Prepare the taco mixture
Meanwhile, heat the remaining olive oil in a large frying pan over a medium heat. Add onion and sauté for a few minutes until soft. Add chicken breast and brown in the pan for 5 minutes. Add tomatoes, Cajun spice and red kidney beans. Add a couple of tablespoons of water if mixture appears dry. Allow to simmer for a further 5 minutes, or until chicken is cooked through.
3. Prepare guacamole
To make the guacamole, combine avocado, coriander and lime juice in a small bowl and mix well to combine.
To serve, heat wraps in the microwave individually for approximately 15 seconds each. Top each wrap with the taco mixture, guacamole, sour cream, fresh coriander and a squeeze of lime juice.