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Elote chicken tacos

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: 3,592kJ (859kcal)
  • Protein: 47g
  • Carbohydate: 64g
  • Sugars: 8g
  • Fat, total:46g
  • Saturated:9g
  • Sodium:1,377mg
  • Contains:Eggs, Gluten, Milk, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE COS SALAD:

    Trim the green part off the radishes, cut in half then finely slice. Thinly slice the spring onions 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 tacos 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 breasts 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.

Ingredients In your box:
  • 1 pack of mexican chicken breasts
  • 1 pot of corn
  • 1 pot of elote crema
  • 1 pot of jalapeno mayo
  • 1 pack of baby cos leaves
  • 2 spring onions
  • 2 radishes
  • 1 sachet of spiced seeds
  • 1 pack of tacos

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