Spiced chicken & sweetcorn tacos

Name: Spiced chicken & sweetcorn tacos
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 small British whole roast chicken, meat shredded into bitesized chunks (about 600g shredded meat); 198 g cans sweetcorn, drained and rinsed; 5 salad onions, finely sliced; 150 g tub half fat crème fraîche; 4 tsp Cooks’ Ingredients Mexican Style Seasoning, plus extra for sprinkling; 2 tbsp Cooks’ Ingredients Jalapeño Peppers, roughly chopped, plus 2 tsp liquid; 8 soft tacos; 1 ruby gem lettuce, shredded; 100 g feta, crumbled

Double up on the creamy chicken – it also makes a fine dip for tortilla chips.

4 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 small British whole roast chicken, meat shredded into bitesized chunks (about 600g shredded meat)
2 x 198g cans sweetcorn, drained and rinsed
5 salad onions, finely sliced
150g tub half fat crème fraîche
4 tsp Cooks’ Ingredients Mexican Style Seasoning, plus extra for sprinkling
2 tbsp Cooks’ Ingredients Jalapeño Peppers, roughly chopped, plus 2 tsp liquid
8 soft tacos
1 ruby gem lettuce, shredded
100g feta, crumbled

Put the chicken in a bowl with the drained sweetcorn, salad onions, crème fraîche, Mexican-style seasoning and the jalapeño liquid; season.
Divide the tacos between plates, add a little shredded lettuce to each, top with a spoonful of the chicken mixture, scatter over the feta and jalapeños, then finish with an extra sprinkling of Mexican-style seasoning.

Typical values per serving when made using specific products in recipe