This chicken and corn tacos recipe appeared in a '£20 family feast' spread in this month's Sainsbury's magazine, with herby garlic butter potato wedges as a side. As I post this recipe, it's not on the Sainsbury's recipe website. All of the recipes had a summer holiday vibe, and as we're enjoying some sunny days here in Scotland, this was definitely a recipe to try out. There's actually quite a lot of delicious looking recipes in the magazine...I plan on making quite a few of them!!
You have the choice to cook the corn and chicken inside, under the grill...or give them some extra smokiness and cook them on the BBQ. I went for the BBQ option, and it didn't disappoint.
The end result is full of flavour, charred and juicy chunks of chicken combined with fresh corn salad that also has that hint of smoke and then super fresh garlic yogurt sauce...yum, yum, yum!!
Tips
- For extra smokiness, cook the corn and the chicken on a hot BBQ (about 200C)…thread the chicken pieces onto skewers first.
- This chicken and corn tacos recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- herby garlic butter potato wedges
- chicken and turkey dishes
- Mexican dishes
- fajita seasoning (thermomix)
Latest Recipes
Ingredients
- 500g chicken breasts, cut into bite-size chunks
- 2 tbsp vegetable oil
- 0.25 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- juice of 1 lime
- 15g fajita spice mix (shop bought or homemade)
- 2 cloves garlic, crushed
- 8 mini corn tortillas, warmed in the microwave or charred for 5 to 10 seconds on each side over a gas flame or on the BBQ
For the corn salad:
- 1 corn on the cob
- 150g cherry tomatoes, quartered
- 3 spring onions, roughly chopped
- 15g fresh coriander, finely chopped
For the garlic yogurt sauce:
- 200ml Greek yogurt
- 1 clove garlic, crushed
- 0.5 tsp ground cumin
- 0.5 tsp dried dill (or 0.5 tbsp fresh dill, chopped)
- juice of half a lemon (about 1 tbsp)
- salt and freshly ground black pepper, to taste
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Instructions
Marinate the chicken:
- Put the chicken in a large bowl, then add 1 tbsp of the oil, the salt, pepper, lime juice, fajita spice mix and garlic – stir together to coat the chicken pieces evenly. Put to once side to marinate while you prepare the other ingredients. Note: if you’re cooking the chicken on the BBQ, thread the chicken pieces onto skewers first.
Cooking the corn and chicken inside, under the grill:
- If cooking the corn inside, bring a pan of water to the boil. Add the corn cob and cook for 10 minutes. Pre-boiling helps it retain it’s juiciness. Remove from the water using tongs and place on a plate. Pat dry with kitchen roll.
- Preheat the grill to high and line a large baking tray with kitchen foil. Brush the other tbsp of oil over the corn and grill for 7 to 8 minutes, turning regularly, until lightly browned. Remove to a chopping board.
- Add the marinated chicken to the baking tray and spread it out in an even layer. Grill for 8 to 10 minutes, turning once, until the chicken is cooked through.
Cooking the corn and chicken outside, on the barbecue:
- Heat the BBQ to high (about 200C). Brush the other tbsp of oil over the corn and cook it on the BBQ for 10 minutes, turning regularly, until lightly browned. Remove to a chopping board.
- Place the chicken skewers on the BBQ in a single layer and cook for 12 minutes, turning at 3 minute intervals, until the chicken is lightly charred and cooked through. Take the cooked chicken off the skewers.
For the corn salad and garlic yogurt sauce:
- While the chicken is cooking, place the chopped tomatoes, spring onions and coriander into a bowl. Carefully slice the corn kernels off the cob and add to the bowl. Stir well to combine.
- Make the garlic yogurt sauce – add the yogurt, garlic, cumin, dill and lemon juice to a small bowl and stir together to combine. Season with salt and pepper, to taste.
To assemble:
- Divide the cooked chicken and the corn salad between the tortillas. Drizzle over the garlic yogurt sauce and serve.
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Chicken and Corn Tacos
Ingredients
- 500g chicken breasts cut into bite-size chunks
- 2 tbsp vegetable oil
- 0.25 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- juice of 1 lime
- 15g fajita spice mix (shop bought or homemade)
- 2 cloves garlic crushed
- 8 mini corn tortillas warmed in the microwave or charred for 5 to 10 seconds on each side over a gas flame or on the BBQ
For the corn salad:
- 1 corn on the cob
- 150g cherry tomatoes quartered
- 3 spring onions roughly chopped
- 15g fresh coriander finely chopped
For the garlic yogurt sauce:
- 200ml Greek yogurt
- 1 clove garlic crushed
- 0.5 tsp ground cumin
- 0.5 tsp dried dill (or 0.5 tbsp fresh dill, chopped)
- juice of half a lemon (about 1 tbsp)
- salt and freshly ground black pepper to taste
Instructions
Marinate the chicken:
- Put the chicken in a large bowl, then add 1 tbsp of the oil, the salt, pepper, lime juice, fajita spice mix and garlic – stir together to coat the chicken pieces evenly. Put to once side to marinate while you prepare the other ingredients. Note: if you’re cooking the chicken on the BBQ, thread the chicken pieces onto skewers first.
Cooking the corn and chicken inside, under the grill:
- If cooking the corn inside, bring a pan of water to the boil. Add the corn cob and cook for 10 minutes. Pre-boiling helps it retain it’s juiciness. Remove from the water using tongs and place on a plate. Pat dry with kitchen roll.
- Preheat the grill to high and line a large baking tray with kitchen foil. Brush the other tbsp of oil over the corn and grill for 7 to 8 minutes, turning regularly, until lightly browned. Remove to a chopping board.
- Add the marinated chicken to the baking tray and spread it out in an even layer. Grill for 8 to 10 minutes, turning once, until the chicken is cooked through.
Cooking the corn and chicken outside, on the BBQ:
- Heat the BBQ to high (about 200C). Brush the other tbsp of oil over the corn and cook it on the BBQ for 10 minutes, turning regularly, until lightly browned. Remove to a chopping board.
- Place the chicken skewers on the BBQ in a single layer and cook for 12 minutes, turning at 3 minute intervals, until the chicken is lightly charred and cooked through. Take the cooked chicken off the skewers.
For the corn salad and garlic yogurt sauce:
- While the chicken is cooking, place the chopped tomatoes, spring onions and coriander into a bowl. Carefully slice the corn kernels off the cob and add to the bowl. Stir well to combine.
- Make the garlic yogurt sauce – add the yogurt, garlic, cumin, dill and lemon juice to a small bowl and stir together to combine. Season with salt and pepper, to taste.
To assemble:
- Divide the cooked chicken and the corn salad between the tortillas. Drizzle over the garlic yogurt sauce and serve.
Notes
- For extra smokiness, cook the corn and the chicken on a hot BBQ (about 200C)…thread the chicken pieces onto skewers first.
- This chicken and corn tacos recipe is easily adapted if you’re cooking for less or more people.
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