Mexican food is vibrant, healthy, delicious and on just about every bar menu these days!
We just can’t go past this chicken tortilla recipe, especially in the warmer months.
This dish has a depth of deliciousness – with a combination of peppery and earthy flavours, and a fresh lightness from herbs, avocado, tomatoes and corn.
To complement chicken tortillas, this recipe recommends a simple, yet tasty herb salad made with coriander, mint, red onion, lime and a good splash of mild Australian Extra Virgin Olive Oil (AEVOO).
4 tbsp mild AEVOO
3 tsp sweet smoked paprika
1 tsp dried oregano
3 skinless chicken breast fillets
2 corn cobs
½ cup sour cream, to serve
1 avocado, thinly sliced, to serve
Tomato salsa, to serve
Lime wedges, to serve
1 cup coriander leaves
1 cup mint leaves
½ small red onion, thinly sliced
Finely grated zest and juice of 1 lime
Put paprika, oregano and AEVOO into a large zip-lock bag. Massage to combine, add chicken and massage to coat. Refrigerate for 30 minutes to marinate.
Meanwhile, preheat a char-grill pan or barbecue grill plate over high heat. Peel husks away from corn, but without removing completely and tie together. Remove white corn silks. Brush corn kernels with oil and cook corn for 20 minutes turning occasionally or until charred and just tender. Set aside to cool slightly. Cut corn kernels from cobs and transfer to a bowl.
Cook chicken for 5 minutes each side or until cooked through. Thinly slice.
Meanwhile, to make herb salad, combine all ingredients in a medium bowl.
Grill tortillas for 30 seconds or until soft and lightly charred, transfer to a plate and cover with plastic wrap to keep warm.
Spread sour cream onto tortillas, top with chicken, avocado, corn, salsa and herb salad. Serve immediately with limes.