Chicken & Sweetcorn Tacos
Ingredients:
2 chicken breasts, diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup (150g) canned sweetcorn, drained
8 small soft tacos or tortillas
1 avocado, sliced
1/4 cup (60g) sour cream
Fresh cilantro leaves, for garnish
Lime wedges, to serve
Directions:
In a bowl, mix the diced chicken with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper until evenly coated.
Heat a large skillet over medium heat and cook the chicken for 6-8 minutes until golden and fully cooked.
Add the drained sweetcorn to the skillet and cook for an additional 2-3 minutes until heated through.
Warm the tacos or tortillas in a dry skillet or microwave.
To assemble, fill each taco with the chicken and sweetcorn mixture. Top with avocado slices, a dollop of sour cream, and fresh cilantro leaves.
Serve with lime wedges on the side.
