Warm tortillas as per packet directions. Gently press into 15cm oven proof bowls. Bake each in a moderate oven 180°C for 5-8 minutes or until crisp and browned. Stand in bowls for 2-3 minutes before turning out
Dressing
Ingredients
1/2 cup ZoOSh Hey Ho Free Range Egg Garlic Aioli
2 tablespoons milk
1 tablespoon chopped pickled jalapeno chillies
Method
Combine the aioli with the milk and jalapeno in a small bowl
Chicken Tortilla Bowls
Ingredients
400g chicken tenderloins, pan-fried and cut in half
400g can black beans, drained
310g can corn kernels, drained
200g cherry tomatoes, halved
2 avocados, chopped
1 baby cos lettuce, chopped
1 red onion, sliced
Coriander leaves, for garnishing
Method
Place the chicken, beans, corn, tomato, avocado, lettuce and onion into the tortilla bowls then drizzle over the dressing. Garnish with coriander and serve immediately
