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Mexican Recipes
Mexican ‘Pollo’ Tacos

Mexican ‘Pollo’ Tacos

with Cooling Cucumber

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3.3 / 4 Ratingout of 895 ratings
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We’re bringing the party with these warm and spicy pollo (chicken) tacos, sizzling with golden corn, sweet tomato, spicy Mexican spice mix and zesty lime. Good thing there’s some creamy yoghurt and cucumber to cool everything down. Bring the two elements together and we’ve got a real fiesta on our hands.

Tags:Child FriendlyEat Me FirstHealthyHigh ProteinOne Pot WonderUnder 30 Minutes
Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cob

corn

½

red onion

1

tomato

1 tsp

mild Mexican spice blend

(ContainsGluten)

½

lime

2 fillet

chicken breast

1

cucumber

1 unit

yoghurt

(ContainsMilk)

½ unit

long red chilli

6

mini tortillas

(ContainsGluten)

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4060 kJ
Fat33.9 g
of which saturates7.1 g
Carbohydrate101 g
of which sugars11.8 g
Protein57.9 g
Sodium980 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Spoon
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, husk and remove corn kernels, finely chop the red onion, finely dice the tomato, cut lime into wedges, slice chicken into strips, finely dice the cucumber and deseed and finely slice the chilli.

Cook the corn, tomato and red onion
Cook the corn, tomato and red onion
2

Heat half of the olive oil in a large frying pan over a medium high heat. Add the corn kernels, red onion and tomato and cook for 3 minutes or until soft. Add half of the Mexican spice mix and cook for a further 1 minutes, or until fragrant. Season with the juice from half the lime wedges and salt and pepper. Transfer mixture to a medium bowl.

Heat tortillas
Heat tortillas
3

Wrap the mini flour tortillas loosely in foil and place in the oven for 5-7 minutes to heat up. Alternatively, place the tortillas on a heat-proof plate, uncovered and heat in the microwave.

4

In a medium bowl combine the chicken breast strips and the remaining olive oil and Mexican seasoning. Stir well to coat the chicken.

5

Heat the same frying pan from step 2 over a medium-high heat. Add the chicken strips, stir frying for 3-4 minutes or until golden and cooked through. Remove from the pan.

Assemble tacos
Assemble tacos
6

Serve up the warmed tortillas, Mexican-spiced chicken, corn salsa, remaining lime wedges, cucumber, yoghurt and long red chilli, and let everyone create their own sizzling chicken taco masterpiece!