Looks crazy but it works! The taco adds crunch and the tortilla holds it together.
Ingredients
- 12 (about 750g) chicken tenderloins
- 1 tablespoon chopped fresh coriander
- 1 tablespoon olive oil
- 2 teaspoons Mexican chilli powder
- 80ml (1/3 cup) lime juice
- 2 corncobs
- 400g can chickpeas, rinsed, drained
- 1 avocado, cut into 1cm pieces
- 2 spring onions (shallots), thinly sliced
- 1 fresh red chilli, finely chopped
- 1 tablespoon extra virgin olive oil
- 1/3 cup chopped fresh coriander, extra
- 12 mini tortillas, warmed
- 65g (1/4 cup) sour cream
- 12 tacos, warmed
- Salsa, to serve
Method
- Step 1Combine the chicken, coriander, oil, chilli powder and 2 tablespoons of the lime juice in a bowl. Season. Cover and place in the fridge for 20 minutes to marinate.
- Step 2Meanwhile, place the corn in a microwave-safe bowl. Cover. Cook on high for 2 minutes. Heat a barbecue grill or chargrill on medium-high. Spray corn with oil. Cook on grill, turning, for 10 minutes or until charred and tender. Cool slightly. Cut down the length of the corn to remove kernels. Combine corn kernels, chickpeas, avocado, spring onion, chilli, oil, extra coriander and remaining lime juice in a bowl.
- Step 3Cook the chicken on a barbecue grill or chargrill on medium-high, turning, for 5 minutes or until cooked. Transfer to a plate and cover to keep warm.
- Step 4Spread each tortilla with 1 teaspoon sour cream and wrap around a taco. Divide chicken and corn mixture among tacos. Top with the salsa.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1338 kj
Energy
16g
Fat Total
5g
Saturated Fat
5g
Fibre
19g
Protein
43mg
Cholesterol
218.41mg
Sodium
2g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman and Sydney Pemberton
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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