Crunchy Chicken & Charred Corn Tacos
with BBQ Sauce & Ranch Dressing
- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
Bites of seasoned tasty chicken are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little ranch dressing to the salad and BBQ sauce to top it all off and you’re good to go. It’s fun and scrumptious! We’ve replaced the cos lettuce in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame.)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
330 g
Chicken Tenderloins
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Ranch Dressing
(Contains: Eggs, Milk;)
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1
Tomato
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain sweetcorn. Slice tomato into thin wedges.
• In a shallow bowl, combine the plain flour and All-American spice blend. In a
second shallow bowl, whisk the egg.
• In a third shallow bowl, combine panko breadcrumbs, peri-peri seasoning and
olive oil (1 tbsp per person).
• Dip chicken tenderloins into flour mixture, followed by the egg and finally into
the breadcrumb mixture. Set aside on a plate.
TIP: No air fryer? Omit the oil from the crumb.
• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and cook,
turning halfway, until golden and cooked through (when no longer pink inside),
8-10 minutes.
• Transfer to a paper towel-lined plate.
TIP: No air fryer? Heat a large frying pan over medium-high heat and add enough
olive oil to coat the base. When oil is hot, fry chicken until golden and cooked through,
3-4 minutes each side.
TIP: Cook crumbed chicken in batches if needed!
• Meanwhile, heat a large frying pan over high heat. Cook corn kernels, stirring,
until lightly browned, 4-5 minutes. Transfer to a large bowl and set aside to cool.
• Once corn has cooled, add tomato, mixed salad leaves, ranch dressing and a
drizzle of white wine vinegar. Toss and season to taste with salt and pepper.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts
until warmed through.
• Slice chicken if preferred.
• Fill tortillas with charred corn salad and crunchy BBQ chicken.
• Drizzle with BBQ sauce to serve. Enjoy!
