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Elote chicken tacos

Name: Elote chicken tacos
Cook time: 25 min
Yield: 1
Cuisine: Mexico City, Mexico

with cos salad and jalapeno mayo

Ready in around 25 mins

RECIPE FACT:

The plant we know today as maize or corn began its story 9,000 years ago in modern-day Mexico, when farmers of the Balsas River basin started to carefully breed its ancestor, the wild grass teosinte parviglumis.

Nutritional Info:

Energy: 3,618kJ (865kcal)
Protein: 43g
Carbohydate: 66g
Sugars: 8g
Fat, total:46g
Saturated:9g
Sodium:1,327mg
Contains:Eggs, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE COS SALAD:
Trim the green part off the radish, cut in half then finely slice. Thinly slice the spring onion on the diagonal. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and cook for 3-4 mins until charred. Place the baby cos leaves into a bowl, add the spring onion, corn and radishes. Just before serving drizzle with olive oil, season with salt and pepper and mix to combine.
2. TO HEAT THE TACOS:
Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the corn tortillas 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 Mexican chicken breast season with salt and pepper and cook for 2-3 mins each side or until the chicken is cooked through. Once cooked slice into 1-2 cm wide pieces.
TO SERVE:
On each taco place 1 tsp of jalapeno mayo and spread using the back of a spoon. Top with the cos salad and the Mexican chicken. Finish with a spoon of elote crema and a sprinkle of spiced seeds.