with Avocado Salsa & Sour Cream
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken to see what all the hype is about. Enjoy with a good dollop of sour cream packed in to hard shell tacos for a Tex-Mex twist on the all-American fare.
Allergens
Utensils
Tags
Olive oil
Tomato
1
Cucumber
1
Baby Leaves
1 packet
Avocado
1
Sweetcorn
1 tin
Mini Flour Tortillas
6
White wine vinegar
drizzle
Diced Chicken
2 packet
All-American Spice Blend
1 sachet
Water
0.25 cup
BBQ sauce
1 packet
Sour cream
1 packet
• Finely chop tomato, cucumber and baby leaves. Slice avocado in half, scoop out flesh and finely chop. Drain sweetcorn. Little cooks: Help prep the avo!
• Meanwhile, in a medium bowl, add tomato, cucumber, avocado, baby leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine. Set aside. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. Little cooks: Take the lead by tossing the salsa!
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium-high, then add All-American spice blend and cook until fragrant, 1 minute. • Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Build tacos by filling with smokey chicken and corn and avocado salsa. • Serve with a dollop of sour cream. Enjoy!
3872
kJ
Energy (kJ)
925
kcal
Calories
38.7
g
Fat
14.6
g
of which saturates
59.9
g
Carbohydrate
21.6
g
of which sugars
16.2
g
Dietary Fibre
79.2
g
Protein
1509
mg
Sodium
