Chicken & Sweetcorn Tacos
Ingredients
4 skinless chicken breasts , each one slice into 4 pieces
3 tbsp Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
2 tbsp taco or fajita seasoning
2 tbsp rapeseed or olive oil
400g frozen sweetcorn
1 × 400g can black beans, drained and rinsed
2 garlic cloves, crushed
¼ red cabbage, finely shredded
Juice of 1 lime, plus wedges to serve
Small bunch fresh coriander, chopped
8 small soft tortilla wraps (shop-bought)
2 tbsp Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
Chilli sauce, to serve
Salt and pepper
Method
- Mix the yogurt with the taco seasoning. Coat the chicken evenly, cover, and marinate for 30 minutes (up to 4 hours in the fridge).
- Preheat oven to 200°C (180°C fan) / 400°F.Place chicken on a lined baking tray, drizzle with 1 tbsp oil, and bake for 20 minutes until cooked through. Rest for 5 minutes
- Toss the red cabbage with lime juice, half the coriander, and a pinch of salt. Set aside to lightly pickle.
- Heat 1 tbsp oil in a frying pan over medium-high heat. Add frozen sweetcorn and cook for 5–7 minutes until lightly charred. Stir in black beans and garlic. Cook for 2–3 minutes, add a squeeze of lime juice, and season with salt and pepper.
- Heat each wrap briefly in a dry frying pan or microwave until soft and pliable
- Layer each wrap with cabbage slaw, baked chicken, and the sweetcorn-bean mix. Add a spoonful of Greek Style yogurt, a drizzle of chilli sauce, and a sprinkle of coriander. Serve with lime wedges.
