Keep the hol­i­day vibe

Nelson Mail - - FOOD -

1 cup fresh co­rian­der leaves

Put 2 ta­ble­spoons of the olive oil in a large, strong seal­able plas­tic bag. Add the chilli oil, 11⁄ tea­spoons pa­prika and cumin and squash the bag to mix well.

Add the sliced chicken breasts, seal the bag then use a rolling pin to bang the chicken breasts to flat­ten them a lit­tle, while mak­ing sure they are well coated. Leave to mar­i­nate in the fridge for at least 2 hours and up to over night.

Whisk the may­on­naise, sour cream and sir­acha to­gether and store cov­ered in the fridge un­til ready to serve.

Bring a large pot of wa­ter to boil and cook the corn for 8-10 min­utes then drain well.

Once cooled slightly brush the corn cobs with the re­main­ing olive oil and grill on a hot plate for a few min­utes on each side to add a slightly smoky bar­be­cue flavour.

Cool, then slice the ker­nels from the cobs and mix to­gether with the cap­sicum, chopped co­rian­der and 2 ta­ble­spoons of the sir­acha mayo. Re­frig­er­ate the corn un­til serv­ing.

Mix the chopped toma­toes with the lime juice and zest, chilli flakes, caster sugar and spring onions.

Pre­heat the oven to 180 de­grees Cel­sius.

Heat a bar­be­cue grill plate and cook the chicken for 2-3 min­utes on each side un­til cooked through. While the chicken is cook­ing wrap the tor­tillas in tin­foil and heat in the oven (or on the bar­be­cue).

To serve, layer each wrap with mayo, corn, av­o­cado, tomato salsa and gar­nish with co­rian­der.

SARAH TUCK

Spicy chicken tacos and mar­gar­i­tas for when the nights are warm and the com­pany is good.

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