This recipe is exactly how Mexican food should be; light, fresh and full of flavour. The kids will love these different Mexican chicken tacos with feta and avocado
Feta Salsa
Ingredients
1 corn cob, peeled
1/4 pineapple, peeled and finely chopped
1/2 cup finely chopped red capsicum
100g reduced fat feta, crumbled
2 tablespoons finely chopped mint
2 tablespoons finely chopped flat-leaf parsley
Freshly ground black pepper, to taste
1/3 cup lemon juice
2 tablespoons olive oil
2 tablespoons torn mint leaves, extra
Method
Combine lemon juice, finely chopped mint and parsley, and oil and reserve half for the chicken. Pour the remaining dressing over the chicken and marinate for at least 15 minutes
Heat a char-grill pan or BBQ over medium-high heat. Cook corn cob turning, for 15-20 minutes or until charred and tender. Cut the kernels from the cob and combine with the remaining feta salsa ingredients and reserved dressing
Avocado Smash
Ingredients
1/2 ripe avocado, roughly mashed
1/4 cup low fat sour cream
Method
Combine the avocado and sour cream and season with pepper
Chicken Tacos
Ingredients
500g skinless chicken thigh fillets, trimmed of visible fat
12 pack taco shells, prepared according to packet instructions
Method
Cook chicken on the hot grill or BBQ chicken for 4-5 minutes on each side or until chicken is cooked through. Remove for heat and slice into thick pieces
Make your own tacos with heated taco shells and bowls of grilled chicken, feta salsa and avocado smash
Tips & Hints
If you are in a hurry substitute the charred corn for drained canned corn kernels. Chicken can be substituted for beef.
