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How to make Chicken and corn tacos

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 corn cob, husks and silks removed
  • 8 large taco shells
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 cups coarsely shredded roast chicken
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 x 30g pkt taco seasoning
  • 1/2 cup (80g) coarsely grated tasty cheese
  • Mixed salad leaves, to serve
  • 1 avocado, mashed
  • 2 teaspoon lime juice
  • 1 fresh red chilli, seeded, chopped

Method

  • Step 1 Use a sharp knife to cut the kernels from the corn cobs.
  • Step 2 Preheat oven to 180°C. Place the taco shells on an oven tray. Bake in preheated oven for 5 minutes or until crisp.
  • Step 3 Meanwhile, heat the oil in a large frying pan. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the chicken, corn and taco seasoning and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Add the shallots and toss to coat.
  • Step 4 To make the guacamole, combine the avocado, lime juice and chilli in a small bowl. Taste and season with salt and pepper.
  • Step 5 Spoon the chicken mixture among taco shells. Sprinkle with cheese and dollop with guacamole. Serve immediately with mixed salad leaves, if desired.