Chicken and corn tacos
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Chicken and corn tacos
For extra smokiness, fire up the barbecue and cook the chicken and corn over coals, threading the chicken pieces onto skewers first
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
457Kcal
Fat
13gr
Saturates
4gr
Carbs
42gr
Sugars
7gr
Fibre
3gr
Protein
41gr
Salt
1.7gr
Nicky Corbishley
Nicky Corbishley and husband Chris run Kitchen Sanctuary, a recipe blog and YouTube channel specialising in family-friendly food.
See more of Nicky Corbishley ’s recipes
Nicky Corbishley
Nicky Corbishley and husband Chris run Kitchen Sanctuary, a recipe blog and YouTube channel specialising in family-friendly food.
See more of Nicky Corbishley ’s recipes
Ingredients
- 500g chicken breast sizzler steaks, cut into bite-size chunks
- 2 tbsp vegetable oil
- 1⁄4 tsp fine sea salt
- 1⁄4 tsp ground black pepper
- juice of 1 lime
- 15g fajita spice mix
- 2 garlic cloves, crushed
- 1 corn on the cob
- 150g cherry tomatoes, quartered
- 3 spring onions, roughly chopped
- 1⁄2 x 30g pack coriander, finely chopped
- 8 mini tortillas, warmed
For the garlic yogurt sauce
- 200ml Greek yogurt
- 1 garlic clove, crushed
- 1⁄2 tsp ground cumin
- 1⁄2 tsp dried dill (or 1⁄2 tbsp chopped fresh dill)
- juice of 1⁄2 lemon (about 1 tbsp)
Step by step
Get ahead
Make the yogurt sauce ahead of time, then cover and chill for up to 1 day.
- Put the chicken in a bowl. Add 1 tablesoon of the oil, the salt, pepper, lime juice, fajita mix and garlic and stir together to coat evenly. Put to one side to marinate while you prep the other ingredients.
- Bring a pan of water to the boil. Add the corn cob and cook for 10 minutes. Pre-boiling helps it retain its juiciness. Remove from the water using tongs and place on a plate. Pat dry with kitchen paper.
- Preheat the grill to high and line a large grill tray with non-stick foil. Brush 1 tablespoon of oil over the corn and grill for 7-8 minutes, turning regularly, until lightly browned. Remove to a chopping board.
- Add the marinated chicken to the grill tray and spread out in an even layer. Grill for 8-10 minutes, turning once, until the chicken is cooked through.
- While the chicken is cooking, make the sauce. Add the yogurt, garlic, cumin, dill and lemon juice to a small bowl and stir together to combine. Season with salt and pepper to taste.
- Carefully slice the corn kernels off the cob and toss with the cherry tomatoes, spring onions and coriander. Divide the cooked chicken and the grilled corn salad between the tortillas. Drizzle over the yogurt garlic sauce and serve.
