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Mexican Spiced Chicken Tacos With Chargrilled Sweet Corn Salsa

Nutrition information (per taco): Energy: 1081kj Protein: 14.7g Fat: 8.9g Sat Fat: 2.3g Carbohydrate: 27.3g Sugar: 3.8g Sodium: 420mg Fibre: 4.3g Nutrition information (per taco): Energy: 694kj Protein: 9.4g Fat: 5.7g Sat Fat: 1.47g Carbohydrate: 17.5g Sugar: 2.4g Sodium: 270mg Fibre: 4.3g
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
DifficultyEasy
Servings12 people

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

Instructions
 

  • 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.
  • 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.
  • For corn salsa, heat a barbecue or chargrill pan to high.
  • 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.
  • 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.
  • 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.
  • To serve tacos, arrange tortillas, shredded lettuce, coriander sprigs, Greek yoghurt, crumbled feta, chargrilled sweetcorn salsa and cooked chicken on a serving platter.
  • 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.