Corn tacos

Duration: 30 min
Difficulty: Medium


6 Portions
700 g planted.chicken
60 ml olive oil
60 ml lime juice
2 tsp minced garlic
2 tsps ground cumin
1⁄2 tsp paprika powder
1 1⁄4 tsp chili powder
Salt & pepper
Corn 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 of coriander, finely chopped
1 tbsp minced jalapeño
12 small tortillas (grain or corn flour)
Optional: feta cheese


1⁄2 cup mayonnaise
3 tbsps freshly squeezed lime juice
1/8 tsp ground cumin
1⁄4 tsp paprika powder
1⁄2 tsp chili powder
1 tsp sriracha


In a small dish, mix well 1/4 cup olive oil, 1 tbsp lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika powder and chili powder along with about a tsp of salt and pepper. Reserve 3-4 tbsps of the mixture for later.
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.
Heat oil in a pan and add corn, toasting lightly until golden brown.
Fry planted chicken in a pan over medium heat until golden brown. Keep it warm.
Toss the roasted corn with the avocado pieces, spring onions, finely chopped coriander and jalapeño. Add a tbsp of freshly squeezed lime juice (optional) and mix well. Set aside.
For the sauce: mix everything well and stir until it reaches a smooth consistency.
Heat the tortillas in the oven or a pan.
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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