Ingredients :
- 1 corn on the cob
- 1 tsp olive oil
- 4 corn tortillas
- 200 g cooked chicken breast
- Handful fresh coriander
- 1 lime - zest and juice
- 4 jalapeños, chopped
- 2 tbsp light mayonnaise
- 1 tsp sriracha ketchup
- 1 head iceberg lettuce, shredded
Method :
- Heat oven to 200°C, gas 6. Brush the corn with the oil and fry in a non-stick pan until tender and charred, then cut away the kernels with a knife. Heat the corn tortillas in the oven, one at a time until just coloured. Mould each one over a glass kilner jar or a tumbler to make a bowl.
- Shred the cooked chicken and put in a bowl with the coriander, zest and juice of 1 lime and jalapeños, then season. Mix the mayonnaise and ketchup with a little water to make a dressing. Put the lettuce in a taco bowl and top with the chicken.
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