Creamy Chicken and Corn Tacos
Poached chicken is tossed with spicy chipotle and sour cream and wrapped up with a coriander-hued sweet corn salsa for a light and vibrant rendition of taco night.
Recipe
1
Poach Chicken
Bring a medium saucepan of salted water to the boil over high heat. Add chicken and reduce heat to medium. Simmer for 12–15 minutes or until cooked through. Remove chicken from water and set aside to cool slightly. While the chicken is cooking, continue with step 2.
2
Cook Corn
Drain corn. Heat 2 teaspoons olive oil in a frypan over medium-high heat. Add corn and cook, stirring occasionally, for 2 minutes or until golden.
3
Make Salsa
Thoroughly wash and roughly chop coriander leaves and stems. Finely chop red onion. Finely zest and juice ½ the lime. Place corn, onion, coriander, lime zest and ½ the lime juice in a bowl, season with salt and pepper and mix well. Set aside.
4
Shred Chicken
Using clean hands, shred cooled chicken. Alternatively, you can use tongs or two forks to shred.
5
Mix Chipotle Chicken
Place chipotle chilli in adobo, sour cream and shredded chicken in a bowl and mix well to combine. Season with salt and pepper.
6
Plate Up
Cut remaining lime into wedges. Dress salad leaves with remaining olive oil, a squeeze of lime juice and salt and pepper. Warm tortillas in a dry frypan. Divide chipotle chicken between tortillas and top with corn salsa. Serve with salad leaves and remaining lime wedges.