Chicken tacos
- Anna Glover
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Serves 4, plus 2 lunchboxes
Easy
Prep: 30 mins
Cook: 30 mins
A star rating of 4.7 out of 5.32 ratingsRate
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Make these healthy chicken and sweetcorn tacos for an easy midweek meal that's full of flavour. You'll also have leftovers to make wraps for lunch tomorrow
Healthy
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Anna's tips for the perfect chicken tacos:
- Any leftover chicken and sweetcorn mix can be used for lunch the next day. Simply roll it up with some yoghurt and any leftover cabbage in a large tortilla wrap, add a bit of shredded lettuce or avocado if you have any, and you’ve got a quick, tasty wrap to take with you . Ideally chill in the fridge until ready to eat.
- If you’re short on time, you can use shop-bought tortillas instead of making your own - just skip the first two steps and warm the tortillas according to pack instructions.
- This recipe is easy to adapt depending on what I have in the fridge. I'll often add sliced avocado, pickled red onions, jalapeños or crumbled feta for extra flavour.
- I like to prepare all the toppings before I start cooking the chicken. That way, I can warm the tortillas and assemble everything straight away, so the tacos stay fresh and the tortillas remain soft.
Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
plus extra for dusting
-
2 tbsp rapeseed oil
-
2 tbsp taco
or fajita seasoning (see tip, below)
-
5-6 skinless chicken
breasts, sliced
-
¼ red cabbage
finely shredded
-
3 limes
1 juiced, 2 cut into wedges
-
small bunch of coriander
chopped
-
4 sweetcorn cob
kernels sliced off, or 400g frozen sweetcorn
-
400g can black beans
drained and rinsed
-
2 garlic cloves
crushed
-
4 tbsp fat-free yogurt
to serve
-
chilli sauce
to serve
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Nutrition: Per serving
-
kcal382
low
-
fat8g
low
-
saturates1g
-
carbs45g
-
sugars5g
-
fibre7g
-
protein30g
-
salt0.4g
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Method
-
step 1
Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water, then bring together into a soft dough with your hands. Cut into six equal pieces, then cut four of the pieces in half again, so you have eight small pieces and two large. Roll all the pieces out on a floured work surface until they’re as thin as you can get them.
-
step 2
Heat a dry frying pan over a medium-high heat and cook the small and large tortillas for 2-3 mins on each side until golden and toasted (do this one at a time). Leave the large tortillas to cool, then cover and reserve for use in the lunchboxes (see tip below). Keep the small tortillas warm in foil.
-
step 3
Sprinkle the taco seasoning over the chicken in a bowl, and toss to combine. Toss the cabbage with the lime juice, half the coriander and some seasoning in another bowl, then leave to pickle.
-
step 4
Meanwhile, heat two frying pans over a high heat. Divide the remaining oil between the pans and fry the sweetcorn and a pinch of salt until sizzling and turning golden, stirring occasionally – you want the sweetcorn to char slightly, as this adds flavour, so you may need to leave it to cook undisturbed for a bit. While the sweetcorn cooks and chars, fry the chicken in the larger pan until cooked through and golden (you may need to do this in batches).
-
step 5
Tip the black beans and garlic into the sweetcorn and stir to warm through. Squeeze over two of the lime wedges.
-
step 6
Reserve two spoonfuls each of the chicken (about 1 chicken breast) and sweetcorn mix for use in the lunchboxes (see tip, below), then serve the rest in bowls alongside the cabbage, yogurt, lime wedges, remaining coriander, chilli sauce and tortillas for everyone to dig into.
MAKE YOUR OWN TACO SEASONING
To make your own taco seasoning, combine 1 tsp each ground cumin, paprika, dried oregano and garlic granules with some black pepper and chilli flakes. Will keep in an airtight container for up to three months.
Anna Glover
Anna Glover is Good Food and olive’s Head of Video. She is a food writer, recipe developer, and creative voice known for her approachable, stylish take on home cooking. With a passion for seasonal ingredients and effortless entertaining, she shares recipes, kitchen inspiration, and everyday moments that make cooking feel both achievable and exciting. See Anna's recipes.
Recipe from Good Food magazine, April 2020
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A star rating of 4.7 out of 5.32 ratings
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