This delicious Chicken Taco recipe combines a zesty sweet corn salsa with pre-cooked chicken, for the ultimate weeknight meal.
The recipe combines crispy chicken taco mix with pre-cooked shredded roast chicken meat from your local supermarket, but if you’re really in the mood to save time or you can’t get your hands on a roast chicken, you can opt for a replacement such as Ingham’s Sweet Chilli Chicken Tenders or Ingham’s Crumbed Chicken Chipees.
With 100% Australian chicken meat, these frozen products are a great replacement for roast chicken in this recipe. It’s also easy to pop the Sweet Chilli Chicken Tenders or Chicken Chipees into the oven or air fryer while combining your salsa ingredients, for a quick, tasty meal.Â
Read the full recipe below…
Ingredients
Method
To make salsa, heat an oiled grill plate over medium to high heat. Add corn. Cook, turning occasionally, for about 10 to 15 minutes, or until charred. Remove. Cool slightly. Cut kernels from cobs and place them in a large bowl. Add remaining ingredients. Season with salt and pepper. Mix well.
Cook tortillas in a heated, large, non-stick frying pan over a medium heat for 20 to 30 seconds on each side, or until light golden. Cover with foil to keep warm.
Heat same, oiled pan over a medium heat. Add onion. Cook, stirring occassionally, for about 3 minutes, or until soft. Add chicken and seasoning. Stir for 2 to 3 minutes, or until hot.
If you’re using Ingham’s Sweet Chilli Tenders or Chicken Chipees:Â follow Ingham’s cooking instructions for oven or air fryer. Once cooked, slice the tenders and follow the above steps to combine cooked tenders with onion and seasoning.
To serve, divide chicken mixture and salsa among tortillas. Garnish with coriander leaves. Serve with lime wedges.
