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Chicken tacos with corn salsa Recipes
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Recipe Name : Chicken tacos with corn salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Claire Brookman
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2 teaspoons coriander seeds
1 long red chilli, deseeded, chopped
1/4 cup olive oil
600g chicken tenderloins, tendons removed
10 (190g packet) jumbo taco shells
1/2 cup thick 'n' chunky tomato salsa
1/3 cup natural yoghurt

Corn salsa:
2 teaspoons olive oil
4 green onions, sliced
2 large corn cobs, kernels removed
1/4 cup fresh coriander leaves, chopped

Using a mortar and pestle, pound coriander seeds until crushed. Combine crushed coriander, chilli and oil in a shallow ceramic dish. Add chicken and stir to combine. Cover and refrigerate for 30 minutes, if time permits.

Preheat oven to 180C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 7 minutes or until hot, but not browned.

Meanwhile heat a chargrill pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until cooked through. Remove to a plate. Cover to keep warm.

Make corn salsa: Heat oil in a non-stick frying pan over medium-high heat. Add onion. Cook for 1 to 2 minutes or until soft. Add corn kernels. Cook, stirring occasionally, for 5 to 6 minutes or until heated through. Stir in coriander.

Thinly slice chicken. Divide chicken between taco shells. Top with corn salsa, tomato salsa and a dollop of yoghurt. Season with pepper. Serve.

Heating taco shells: Leaving the provided 'wedge' in the centre of taco shells when placing them on a baking tray helps maintain the taco shells' shape during heating. Once shells are hot, carefully remove the 'wedge' before filling and serving.