Ingredients
Southwestern Chicken
- 500 g chicken breast.
- 1 tablespoon smoked paprika.
- 2 garlic cloves, minced.
- 1 teaspoon chilli powder.
- 1 lime, juiced.
- 15 ml extra virgin olive oil, plus extra for greasing.
Tacos
- 2 medium capsicum, diced.
- 2 corn cobs, kernels sliced off.
- 1 can black beans, drained and rinsed.
- 1 teaspoon smoked paprika.
- 1 medium butter lettuce, leaves picked and washed.
- 1 1/2 limes, juiced.
- 8 corn tortillas, warmed to serve.
Avocado Cream
- 1 medium avocado.
- 1/2 cup full-fat Greek yoghurt.
- 1/2 lime, juiced.
Directions
- 1. Preheat oven to 180 degrees.
2. Add paprika, garlic, chilli powder, lime juice and olive oil into a large mixing bowl. Mix to combine. Add in chicken and coat well.
3. Heat a frypan pan over high heat. Place chicken into pan and fry on each side for 4 minutes. Transfer to a baking dish and place into the oven. Bake for 10-15 minutes until chicken is cooked through. Remove from the oven and slice into strips. Place onto a serving plate and cover with foil to keep warm.
4. Wipe frypan that had the chicken in it clean. Add in capsicum, corn, black beans and paprika. Cook for 5 minutes, tossing regularly until veggies have softened.
5. To make the avocado cream, mash avocado into a bowl. Add in yoghurt, lime and a seasoning of salt and pepper and whip to combine.
6. Place the chicken, capsicum, corn, black beans, lettuce, tortillas and lime wedges out on the table. Have each person serve themselves, filling their tortillas with their favourite ingredients.
Coated in smoked paprika and zesty lime, these Southwestern-spiced chicken tacos are the best meal to spice up your weeknight recipe repertoire. Serve with your favourite veggies and this dreamy Avocado Cream.
Ingredients
Southwestern Chicken
- 500 g chicken breast.
- 1 tablespoon smoked paprika.
- 2 garlic cloves, minced.
- 1 teaspoon chilli powder.
- 1 lime, juiced.
- 15 ml extra virgin olive oil, plus extra for greasing.
Tacos
- 2 medium capsicum, diced.
- 2 corn cobs, kernels sliced off.
- 1 can black beans, drained and rinsed.
- 1 teaspoon smoked paprika.
- 1 medium butter lettuce, leaves picked and washed.
- 1 1/2 limes, juiced.
- 8 corn tortillas, warmed to serve.
Avocado Cream
- 1 medium avocado.
- 1/2 cup full-fat Greek yoghurt.
- 1/2 lime, juiced.
Directions
- 1. Preheat oven to 180 degrees.
2. Add paprika, garlic, chilli powder, lime juice and olive oil into a large mixing bowl. Mix to combine. Add in chicken and coat well.
3. Heat a frypan pan over high heat. Place chicken into pan and fry on each side for 4 minutes. Transfer to a baking dish and place into the oven. Bake for 10-15 minutes until chicken is cooked through. Remove from the oven and slice into strips. Place onto a serving plate and cover with foil to keep warm.
4. Wipe frypan that had the chicken in it clean. Add in capsicum, corn, black beans and paprika. Cook for 5 minutes, tossing regularly until veggies have softened.
5. To make the avocado cream, mash avocado into a bowl. Add in yoghurt, lime and a seasoning of salt and pepper and whip to combine.
6. Place the chicken, capsicum, corn, black beans, lettuce, tortillas and lime wedges out on the table. Have each person serve themselves, filling their tortillas with their favourite ingredients.