Smokin’ Mexican Chicken Taco with Corn Salsa

Smokin’ Mexican Chicken Taco with Corn Salsa

Ready in 20 minutes • Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 1, 2018.
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If you don’t fancy turning the oven on to heat your tortillas, warm in a medium dry fry-pan on medium heat for about 1 minute each side, or if you have a microwave, heat on high for 15-20 seconds.

Ingredients

Salsa

  • 1½ cups frozen corn
  • 2 tomatoes
  • ½ capsicum
  • ½ red onion
  • ½ bag baby spinach
  • Zest and juice of 1 lime

Chicken

  • 1 pack chicken thighs
  • ½ sachet Nadia’s Smokin’ Mexican rub

Tomato Mayo

  • ½ pottle tomato chipotle chutney (optional, adults)
  • ¼ cup mayonnaise

To Serve

  • 1 packet tortillas
  • ½ pottle tomato chipotle chutney (optional)

Steps

  1. Preheat oven to 220°C. Heat a drizzle of oil in a large, 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 and season with Nadia’s smokin’ Mexican rub. Set aside.
  2. Prepare rest of corn salsa. Dice tomatoes and capsicum 1cm; finely dice red onion; roughly chop spinach. Add all to a medium bowl along with corn and lime. Drizzle with olive oil, toss to combine and season to taste.
  3. 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.
  4. While chicken cooks, wrap tortillas in foil and warm in oven for 5 minutes. In a small bowl mix, together all tomato chipotle mayo ingredients.
  5. To serve, place two tortillas onto each plate, spread with tomato chipotle mayo and top with smokin’ Mexican chicken and corn salsa.

Nutritional Information

Energy 2414 kj
577 kcal
Protein 27.0g
Carbohydrate 49.3g
Fat 27.5g