Charred corn and chicken tacos
- Published: 19 Aug 18
- Updated: 18 Mar 24
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.
-
Serves 4 -
Hands-on time 30 min
Advertisement
Recipe from August 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 586kcals
- Fat
- 27.5g (3.7g saturated)
- Protein
- 30.8g
- Carbohydrates
- 52.1g (5.7g sugars)
- Fibre
- 3.6g
- Salt
- 0.9g
delicious. tips
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.
Advertisement