Mexican chicken tacos with chopped salad and avocado dressing
4 serves
15 m
15 m
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon chilli flakes
- 1 teaspoon paprika
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 400 g lean chicken breast, halved horizontally
- ½ iceberg lettuce, finely shredded
- 1 large carrot, peeled, grated
- 1 red capsicum (320 g), halved, seeded, thinly sliced lengthways
- 250 g punnet cherry tomatoes, quartered
- 150 g can of no added salt corn kernels, drained
- ½ cup coriander leaves, coarsely chopped
- ½ bunch spring onion, chopped
- Avocado dressing:
- 1 ripe avocado
- 1 tablespoon lime juice
- ¼ cup reduced fat plain yoghurt
- 8 small corn tortillas (approx. 30 g per tortilla), to serve
Method
Step 1
Combine ground cumin, paprika, chilli flakes, lime juice and olive oil in a large bowl. Add the chicken and turn to coat. Cover and refrigerate for 2-3 hours.
Step 2
Preheat non stick frying pan or gill and cook chicken for 4-5 minutes eachside, or until golden and cooked through. Thinly sliced chicken and set aside.
Step 3
In another large bowl, combine, lettuce, carrot, capsicum, tomato, corn kernels, coriander and spring onion.
Step 4
To make avocado dressing, mash avocado and combine with lime juice and yoghurt in a small bowl until smooth. Season with cracked pepper.
Step 5
Fill tortillas with chicken, chop salad and avocado dressing.
