Smokin’ Mexican Chicken Taco with Corn and Avocado Salsa

Alternatively, use BBQ grill or hot plate to cook chicken. Cook for about 2 minutes each side for medium-rare.

My Own Food Bag
Smokin’ Mexican Chicken Taco with Corn and Avocado Salsa

This dish most recently appeared in My Own Food Bag on Sunday, November 26, 2017.

Corn and Avocado Salsa

  • 1 cup frozen corn
  • ½ avocado *
  • ½ tomato *
  • ¼ red onion *
  • bag baby spinach *
  • Zest and juice of ½ lime *

Smokin’ Mexican Chicken

  • 300g chicken thighs
  • 2½ teaspoons Nadia’s Smokin’ Mexican rub

To Serve

  • 4 tortillas
  • 1 Preheat oven to 220°C. Preheat BBQ hot plate or grill to high (if using). Heat a drizzle of oil in a medium, fry-pan on mediumhigh heat. Add corn and stir-fry for 3-4 minutes, until charred and tender. Remove and reserve pan. While corn cooks, pat chicken dry with paper towels and season with Nadia’s Smokin’ Mexican rub. Set aside.
  • 2 Prepare rest of salsa. In a medium bowl, mash avocado with a fork; dice tomato 1cm; finely dice red onion; very thinly slice spinach.
  • 3 Add to bowl with avocado, along with corn and lime. Drizzle corn and avocado salsa with olive oil, toss to combine and season to taste with salt and pepper.
  • 4 Heat a drizzle of oil in reserved pan on medium-high heat. Cook chicken for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes. Slice thickly.
  • 5 Wrap tortillas in foil and warm in oven for 5 minutes. Combine all chipotle sour cream ingredients together in a small bowl.
  • 6 To serve, place two tortillas onto each plate, spread with chipotle sour cream and top with corn and avocado salsa. Add smokin’ Mexican chicken.
  • SERVES 2

Nutritional Information

  • Energy: 2811 kj / 672 kcal
  • Protein: 30.3g
  • Carbohydrate: 45.8g
  • Fat: 39.3g


  • * Shared ingredient with another recipe

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