Mexican Street Corn Smashed Chicken Tacos

Mexican street corn smashed chicken tacos

Serve: 3

Ingredients

• 300g lean chicken mince 
• 1 tsp minced garlic
• 1 tsp mixed herbs
• Salt and pepper to taste

Street corn: 

• 120g sweetcorn, drained
• 1 tsp paprika 
• 1 tbsp greek yoghurt
• 1 tbsp light mayo
• 1 tsp chipotle 
• ½ lime, zested and juiced
• 3-4 mini wholewheat tortillas 

Method:

1. In a bowl, mix together chicken mince with garlic, herbs, salt and pepper. 

Using a fork to press the meat onto the tortillas. 

2. Heat a little oil in a large pan. 

Add tortillas chicken side down, press gently with your hand. When the chicken is cooked and golden brown. Flip and cook the tortillas for about less than a minute.  

3. Transfer the chicken smashed tortillas onto a serving plate for later.

4. In the same pan, add a little oil to the pan along with sweet corn and paprika. 

Cook for a few minutes to get a little char. 

5. Transfer the corn into a bowl, mix in yoghurt, mayo, chipotle, lime zest and juice and salt. Mix until combined.

6. Serve: Add street corn onto each tortilla, sprinkle crumbled feta and garnish with fresh coriander & lime wedges. Enjoy! 

Macros per serve

Calories: 261

Protein: 25g

Carbohydrates: 16g

Fat: 10g

Fibre: 3g

Sugars: 3g

Health benefits

Chicken mince helps support muscle maintenance, recovery and satiety. 

Sweetcorn contributes fibre, vitamin C and antioxidants such as lutein and zeaxanthin. 

Wholewheat tortillas provide wholegrain carbohydrates for sustained energy and additional fibre.

Greek yoghurt adds protein and calcium while keeping the dressing lighter than traditional creamy sauces. 

Lime provides vitamin C, and the combination of garlic, paprika and chipotle contributes antioxidants and flavour without added sugar.