Ingredients
8 small white corn tortillas
1 small red onion, thinly sliced
2 and 1/2 cups shredded roast chicken meat (or Ingham's Frozen Chicken)
35g packet crispy chicken spice mix
Lime wedges, to serve
Sweet Corn Salsa
3 corn cobs
1 small red capsicum, chopped
1/2 cup finely grated parmesan
1/2 cup chopped fresh coriander leaves, plus extra to garnish
1/4 cup chipotle aioli
1 tblsp lime juice
Method
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To make salsa, heat an oiled grill plate over medium to high heat. Add corn. Cook, turning occasionally, for about 10 to 15 minutes, or until charred. Remove. Cool slightly. Cut kernels from cobs and place them in a large bowl. Add remaining ingredients. Season with salt and pepper. Mix well.
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Cook tortillas in a heated, large, non-stick frying pan over a medium heat for 20 to 30 seconds on each side, or until light golden. Cover with foil to keep warm.
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Heat same, oiled pan over a medium heat. Add onion. Cook, stirring occassionally, for about 3 minutes, or until soft. Add chicken and seasoning. Stir for 2 to 3 minutes, or until hot.
If you're using Ingham's Sweet Chilli Tenders or Chicken Chipees: follow Ingham's cooking instructions for oven or air fryer. Once cooked, slice the tenders and follow the above steps to combine cooked tenders with onion and seasoning.
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To serve, divide chicken mixture and salsa among tortillas. Garnish with coriander leaves. Serve with lime wedges.