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Categories:
corn olive oil corn tortillas chicken breast handful fresh coriander lime zest jalapenos light mayonnaise ketchup
Viewed: 104 - Published at: 3 years agoIngredients
- 1 corn on the cob
- 1 tsp olive oil
- 4 corn tortillas
- 200 g cooked chicken breast
- Handful fresh coriander
- 1 lime - zest and juice
- 4 jalapenos, chopped
- 2 tbsp light mayonnaise
- 1 tsp sriracha ketchup
- 1 head iceberg lettuce, shredded
Method
- Heat oven to 200C, gas 6.
- Brush the corn with the oil and fry in a non-stick pan until tender and charred, then cut away the kernels with a knife.
- Heat the corn tortillas in the oven, one at a time until just coloured.
- Mould each one over a glass kilner jar or a tumbler to make a bowl.
- Shred the cooked chicken and put in a bowl with the coriander, zest and juice of 1 lime and jalapenos, then season.
- Mix the mayonnaise and ketchup with a little water to make a dressing.
- Put the lettuce in a taco bowl and top with the chicken.
