Corn tacos

Moderate

30

minutes

For

6

servings

 To the cook

This goes in

  • 700 g planted.chicken
  • 60 ml olive oil
  • 60 ml lime juice
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 1⁄2 teaspoon paprika
  • 1 1⁄4 teaspoons chili powder
  • Salt & pepper
  • Maize garnish
  • 1 can of corn or 2 large corncobs
  • 1 large avocado, cut into pieces
  • 3 spring onions, cut into fine slices
  • 1⁄2 bunch coriander, finely chopped
  • 1 tablespoon minced jalapeño
  • 12 small tortillas (grain or corn flour)
  • Optional: feta cheese

Sauce

Ingredients

  • 1⁄2 cup mayonnaise
  • 3 tablespoons freshly squeezed lime juice
  • 1/8 teaspoon ground cumin
  • 1⁄4 teaspoon paprika
  • 1⁄2 teaspoon chili powder
  • 1 teaspoon sriracha

Ingredients

Preparation

  1. In a small dish, mix well 1/4 cup olive oil, 1 tablespoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika powder and chili powder along with about a teaspoon of salt and pepper. Reserve 3-4 tablespoons of the mixture for later.
  2. Add the rest of the marinade to a dish with the planted.chicken. Marinate in the fridge for at least 45 minutes, preferably 2-3 hours but no more than 5 hours.
  3. Heat oil in a pan and add corn, toasting lightly until golden brown.
  4. Fry planted.chicken in a pan over medium heat until golden brown. Keep it warm.
  5. Toss the roasted corn with the avocado pieces, spring onions, finely chopped coriander and jalapeño. Add a tablespoon of freshly squeezed lime juice (optional) and mix well. Set aside.
  6. For the sauce: mix everything well and stir until it takes on a smooth consistency.
  7. Heat the tortillas in the oven or a pan.
  8. Fill the warm/roasted tortillas with planted.chicken and a generous spoonful of the corn/avocado mixture, season well with sauce. Season with extra lime juice, coriander and/or feta cheese.

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