Fresh corn and chicken tortillas

Spend less time cooking with this superb family meal that is ready in a flash.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

2 corn sweetcornXcobs, husks and silks removed, cut in half
8 chicken tenderloins
2 teaspoons Mexican seasoning, plus extra to serve
2 spring onions, finely chopped
2 tomatoes, roughly chopped
½ cup fresh coriandercilantroX leaves
8 small soft-flour tortillas
Greek-style yoghurt, to serve
Lime wedges, to serve

Instructions

Stay Awake

1 Place corn in a pan of boiling water and cook over high heat for 5 minutes or until tender. Drain. Set aside to cool.

2 Meanwhile, place chicken in a sealable plastic bag. Add Mexican seasoning and freshly ground black pepper. Close bag and gently shake to evenly coat.

3 Lightly spray a large non-stick frying pan or chargrill pan with olive oil and heat over high heat. Add chicken and cook for 2–3 minutes each side or until golden and cooked through.

4 Cut kernels from corn and place in a mixing bowl. Add onion, tomato and coriander. Season well, mixing to combine.

5 Divide tortillas among four serving plates. Top with corn mixture, chicken and a dollop of yoghurt. Sprinkle over extra Mexican seasoning and serve with lime wedges on the side.

HFG tip

For convenience, you can use no-added-salt canned corn kernels instead of freshly cooked corn from the cob. Just rinse and drain well.

Nutrition Info (per serve)

Calories 397 cal

Kilojoules 1660 kJ

Protein 35.9 g

Total fat 8.4 g

Saturated fat 3.2 g

Carbohydrates 41.1 g

Sugar 7.6 g

Dietary fibre 5.7 g

Sodium 622 mg

Calcium 74 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.