While we’re on the Mexican buzz, here's another mouth tingler to try out while avos are in season and the weather is warming up. Stay burrito-ful. This meal pairs nicely with Bohemian Wrap-sidy.
Ingredients
Soft shell tacos
700g chicken breast
Packet of mexican taco seasoning
Can of corn kernels (uncreamed)
2 ripe avos
1 small red onion
1 lemon
1 generous drizzle of sweet chilli/sriracha/chilli flakes
Salt
Pepper
Oil
Directions
Cut up the chicken breasts into bite-sized chunks. Add the taco seasoning and mix well until the chicken is semi covered with the spices. Add salt and pepper and let the chicken sit.
De-pip the avos and scoop the avo into a large bowl with a spoon. Use a fork to mash the avos into a paste. Dice the red onion very finely and add that in too. Squeeze the juice of the lemon into the bowl and mix well. I have found that adding a drizzle of sweet chilli or sriracha gives the guac a mean depth of flavour, but it’ll still be tasty without.
Drain the corn kernels into a sieve and wash water through them until the brine is washed off. Add them to a small pan over medium heat just by themselves and keep stirring occasionally. They will char nicely. Then take them off the heat and wait to serve. You can add chilli flakes or powder to these if you want a kick.
Cook the chicken in a large oiled pan over medium heat until the chicken is cooked through. Stir every minute or so to prevent the sides of the chicken burning.
To plate up, add a generous amount of guac to the taco and smear it with a spoon. Add the chicken and corn on top and boom. Flavour town. Enjoy.