Fresh corn and chicken tortillas
- 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
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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.
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)
Total fat 8.4g
–Saturated fat 3.2g
Dietary fibre 5.7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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