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Recipes

Mexican Spiced Chicken Tacos With Chargrilled Sweet Corn Salsa

SERVES
12
COOK TIME
20
PREP TIME
25
DIFFICULTY
Easy
Print
Ingredients
  • 4 skinless boneless chicken thighs
  • 1 tbsp olive oil
  • 1/4 cup lime juice
  • 2 240g pack soft wholemeal tortillas (6pk)
  • 1/4 iceberg lettuce, shredded
  • 6 coriander sprigs
  • 1/2 cup Greek yoghurt
  • 1/4 cup feta cheese crumbled
  • Chipotle hot sauce (optional)
Mexican spice mix
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground aniseed
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon garlic powder
Chargrilled sweet corn salsa
  • 2 cobs sweetcorn, husks removed and blanched
  • 2 teaspoon olive oil
  • 200 g tinned black beans, drained and rinsed
  • 1/2 small red onion, finely diced
  • 1/2 punnet cherry tomatoes, chopped
  • 1/3 cup coriander leaves, roughly chopped
  • 2 tbsp jalapeno chilli, chopped
  • 2 tbsp lime juice
  • Salt and pepper
Method
  1. For the spice mix, combine all the ingredients together in a medium non-metallic mixing bowl, stirring until well combined. Add olive oil and lime juice, stirring until mixture become a thin paste.
  2. Add the chicken thighs, stirring until well coated. Cover bowl with plastic wrap and refrigerate for at least 2 hours, to allow chicken to marinate.
  3. For corn salsa, heat a barbecue or chargrill pan to high.
  4. Brush blanched sweetcorn with oil and place on preheated barbecue for 2-3 minutes on each side or until outside is charred. Remove from heat and allow to cool.
  5. Using a sharp knife, remove the charred corn kernels from the cob and place in a small mixing bowl. Add the drained black beans, onion, tomatoes, coriander, jalapeno chilli, lime juice, salt and pepper, stirring to combine. Set aside until required.
  6. To cook the chicken, heat a barbecue or chargrill pan to medium-high and thread marinated chicken onto 4 skewers. Place prepared chicken on preheated barbeque and cook for 3-4 minutes on each side or until cooked through.
  7. To serve tacos, arrange tortillas, shredded lettuce, coriander sprigs, Greek yoghurt, crumbled feta, chargrilled sweetcorn salsa and cooked chicken on a serving platter.
  8. To assemble tacos, place a little iceberg lettuce down the centre of each tortilla, followed by some coriander, salsa, sliced chicken, feta and a dollop of yoghurt.

Mexican Spiced Chicken Tacos With Chargrilled Sweet Corn Salsa

SERVES
12
COOK TIME
20
PREP TIME
25
DIFFICULTY
Easy
Tags Chicken, Corn, Dinner, Mexican
Collections Family, Summer
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Ingredients
  • 4 skinless boneless chicken thighs
  • 1 tbsp olive oil
  • 1/4 cup lime juice
  • 2 240g pack soft wholemeal tortillas (6pk)
  • 1/4 iceberg lettuce, shredded
  • 6 coriander sprigs
  • 1/2 cup Greek yoghurt
  • 1/4 cup feta cheese crumbled
  • Chipotle hot sauce (optional)
Mexican spice mix
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground aniseed
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon garlic powder
Chargrilled sweet corn salsa
  • 2 cobs sweetcorn, husks removed and blanched
  • 2 teaspoon olive oil
  • 200 g tinned black beans, drained and rinsed
  • 1/2 small red onion, finely diced
  • 1/2 punnet cherry tomatoes, chopped
  • 1/3 cup coriander leaves, roughly chopped
  • 2 tbsp jalapeno chilli, chopped
  • 2 tbsp lime juice
  • Salt and pepper
Method
  1. For the spice mix, combine all the ingredients together in a medium non-metallic mixing bowl, stirring until well combined. Add olive oil and lime juice, stirring until mixture become a thin paste.
  2. Add the chicken thighs, stirring until well coated. Cover bowl with plastic wrap and refrigerate for at least 2 hours, to allow chicken to marinate.
  3. For corn salsa, heat a barbecue or chargrill pan to high.
  4. Brush blanched sweetcorn with oil and place on preheated barbecue for 2-3 minutes on each side or until outside is charred. Remove from heat and allow to cool.
  5. Using a sharp knife, remove the charred corn kernels from the cob and place in a small mixing bowl. Add the drained black beans, onion, tomatoes, coriander, jalapeno chilli, lime juice, salt and pepper, stirring to combine. Set aside until required.
  6. To cook the chicken, heat a barbecue or chargrill pan to medium-high and thread marinated chicken onto 4 skewers. Place prepared chicken on preheated barbeque and cook for 3-4 minutes on each side or until cooked through.
  7. To serve tacos, arrange tortillas, shredded lettuce, coriander sprigs, Greek yoghurt, crumbled feta, chargrilled sweetcorn salsa and cooked chicken on a serving platter.
  8. To assemble tacos, place a little iceberg lettuce down the centre of each tortilla, followed by some coriander, salsa, sliced chicken, feta and a dollop of yoghurt.