Easy As BBQ Chicken & Avocado Tacos
with Charred Corn & Sour Cream
- Milk
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Wheat
- Gluten
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken to see what all the hype is about. Enjoy with an avocado-tomato salsa, charred corn and a dollop of sour cream.
Ingredients
1
Tomato
1
Avocado
1 tin
Sweetcorn
320 g
Chicken Breast
1
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop tomato.
• Slice avocado in half, scoop out flesh and finely chop.
• Drain sweetcorn.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken and corn, tossing occasionally, until browned
and cooked through, 5-6 minutes.
• Reduce heat to medium-high, then add paprika spice blend and cook until
fragrant, 1 minute.
• Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• In a medium bowl, add tomato, avocado, baby spinach leaves and a drizzle
of white wine vinegar and olive oil.
• Season with to taste with salt and pepper and toss to combine. Set aside.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second
bursts, until warmed through.
Little cooks: Lend a hand by tossing the salsa!
• Fill tacos with BBQ chicken and charred corn, then top with avocado salsa.
• Serve with a dollop of sour cream. Enjoy!
Little cooks: Take the lead and help build the tacos!
