Charred corn and chicken tacos
- August 2018
- Serves 4
- Hands-on time 30 min
Lightly charred summer sweetcorn is the star of this quick chicken taco recipe. We love the smoky flavour when cooked on a barbecue but the recipe works just as well on a griddle pan too.
We’ve got plenty of taco recipes to dig your teeth into. Give our epic fish, chip and mushy pea version a go for a brilliant twist on a fish Friday meal.
- 27.5g (3.7g saturated)
- 52.1g (5.7g sugars)
Next time, you could substitute 150g ready-cooked white crabmeat for the chicken.
The corn salsa can be made up to 48 hours ahead and kept in a sealed container in the fridge. Bring back to room temperature before serving.
A juicy, ripe white such as Chilean chardonnay.
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