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
Servings Prep Time
12people 25minutes
Cook Time
20 minutes
Servings Prep Time
12people 25minutes
Cook Time
20 minutes
Ingredients
Mexican spice mix
Chargrilled sweet corn salsa
Recipe Notes
  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.