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Tandoori chicken tacos

Name: Tandoori chicken tacos
Cook time: 25 min
Yield: 2

with charred corn and mango chutney

Ready in around 25 mins

RECIPE FACT:

Originating in India, chutney were a method of preserving food that was subsequently adopted by the Romans and British thanks to their encounters and contacts with the Indian subcontinent.

Nutritional Info:

Energy: 2,733kJ (653kcal)
Protein: 46g
Carbohydate: 79g
Sugars: 18g
Fat, total:20g
Saturated:5g
Sodium:1,137mg
Contains:Cashews, Gluten, Milk, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Cut the roasted capsicum into ½ cm slices. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and cook for 2-3 mins. Add the capsicum, season with salt and pepper and cook for 1-2 mins then place into a salad bowl. Add the baby cos leaves, just before serving drizzle with olive oil and season with salt and pepper.
2. TO HEAT THE TORTILLAS:
Fry pan option (preferred) Heat a non-stick frying pan over a medium heat and warm the tortilla for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Microwave method Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover and keep warm.
3. TO COOK THE CHICKEN:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the tandoori chicken breasts and cook for 2-3 mins each side or until cooked through. Once cooked cut each breast into 2 cm strips.
TO SERVE:
Spoon 1 tsp of minted yoghurt onto each tortilla and spread using the back of a spoon. Top with the charred corn salad and the tandoori chicken. Dollop with mango chutney and spiced cashews. Serve any remaining garnish on the side.