Crispy BBQ Chicken Tacos with Corn & Capsicum Salsa

Crispy BBQ Chicken Tacos with Corn & Capsicum Salsa

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, January 2, 2022.
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Crispy chicken and corn tacos with salsa roja and sour cream.

Ingredients

Chicken

  • 600g free range chicken breasts, sliced 1cm
  • 1 drizzle of oil
  • 1/2 tsp salt
  • 1/3 cup plain flour
  • 1 pack smoky Texan spices

Tortillas

  • 1 pack tortillas

Salsa

  • 1 tsp red wine vinegar
  • 250g frozen corn
  • 1 drizzle of oil
  • 1/2 red onion, thinly sliced
  • 1 capsicum, diced 1cm

To Serve

  • 1 pinch of chilli flakes, optional
  • 125g lite sour cream
  • 1 pack salsa roja
  • 1 telegraph cucumber, diced
  • 1 baby cos lettuce, thinly sliced

Steps

  1. Preheat oven to 180°C (or 160°C fan bake), if using (see tip). Preheat BBQ hot plate to medium-high (if using).
  2. Pat chicken dry and slice 1cm. Add to a medium bowl with smoky Texan spices, flour and salt. Toss well to combine.
  3. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 6-8 minutes (in batches), turning often, until golden and cooked through. Rest on a paper towel. Reserve pan. Alternatively, cook on BBQ hot plate.
  4. Wrap tortillas in foil and heat in oven for 10-15 minutes, until warm. Alternatively, heat in microwave or on BBQ (see tip).
  5. Dice capsicum and thinly slice onion. Add oil to reserved pan and return to high heat. Add capsicum, onion and corn with a pinch of salt and cook for 5-6 minutes, until starting to char. Remove from heat, stir through vinegar and season to taste with salt and pepper. Alternatively, cook on BBQ hot plate.
  6. Thinly slice lettuce and dice cucumber.
  7. Tortillas filled with chicken, salsa, lettuce and cucumber. Garnish with salsa roja, sour cream and a pinch of chilli flakes for the adults.

Nutritional Information

Energy 2481 kj
593 kcal
Protein 46.3g
Carbohydrate 54.8g
Fat 18.4g