Mexican ‘Pollo’ Tacos
with Cooling Cucumber
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.
Always refer to the product label for the most accurate ingredient and allergen information.
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
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.
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.
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.
In a medium bowl combine the chicken breast strips and the remaining olive oil and Mexican seasoning. Stir well to coat the chicken.
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.
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!