Chicken tacos with corn salsa

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How to make Chicken tacos with corn salsa

  • Yield : 10
  • Prep Time : 0:55
  • Cook Time : 0:33
  • Total Time : 1:28

Ingredients

  • 2 teaspoons coriander seeds
  • 1 long red chilli, deseeded, chopped
  • 1/4 cup olive oil
  • 600g chicken tenderloins, tendons removed
  • 10 (190g packet) jumbo taco shells
  • 1/2 cup thick 'n' chunky tomato salsa
  • 1/3 cup natural yoghurt

Corn salsa

  • 2 teaspoons olive oil
  • 4 green onions, sliced
  • 2 large corn cobs, kernels removed
  • 1/4 cup fresh coriander leaves, chopped

Method

  • Step 1 Using a mortar and pestle, pound coriander seeds until crushed. Combine crushed coriander, chilli and oil in a shallow ceramic dish. Add chicken and stir to combine. Cover and refrigerate for 30 minutes, if time permits.
  • Step 2 Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 7 minutes or until hot, but not browned.
  • Step 3 Meanwhile heat a chargrill pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until cooked through. Remove to a plate. Cover to keep warm.
  • Step 4 Make corn salsa: Heat oil in a non-stick frying pan over medium-high heat. Add onion. Cook for 1 to 2 minutes or until soft. Add corn kernels. Cook, stirring occasionally, for 5 to 6 minutes or until heated through. Stir in coriander.
  • Step 5 Thinly slice chicken. Divide chicken between taco shells. Top with corn salsa, tomato salsa and a dollop of yoghurt. Season with pepper. Serve.

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