Taco salad bowl with green god­dess dress­ing

serves 4| prep 30 mins (+ 15 mins cool­ing & 30 mins marinating time) | cook­ing 1 hour

taste.com.au - - THIS MONTH -

1 Place the chicken and chipo­tle sauce in a glass or ce­ramic bowl. Toss to coat. Cover with plas­tic wrap and place in the fridge for 30 min­utes to mar­i­nate. 2 Pre­heat the oven to 180°C/160°C fan forced. Spray the in­side of an 18cm oven­proof saucepan with olive oil. Place 1 tor­tilla on a mi­crowave-safe plate and cook on High for 15 sec­onds or un­til soft­ened. Press tor­tilla into the pre­pared pan. Spray with olive oil. Bake for 10 min­utes or un­til the edges are light golden. Spray with oil. Sprin­kle with 1 tsp chipo­tle sea­son­ing. Bake for 5 min­utes or un­til golden. Set aside in the pan to cool. Trans­fer to a plate. Re­peat with re­main­ing tor­tillas and sea­son­ing. 3 Mean­while, to make the green god­dess dress­ing, process the av­o­cado, co­rian­der, shal­lot and lime juice in a food pro­ces­sor un­til al­most smooth. Add the sour cream and oil. Sea­son. Process un­til smooth. 4 To make the salsa, com­bine all the in­gre­di­ents in a bowl. Sea­son well. 5 Pre­heat a bar­be­cue grill or char­grill pan on medium-high. Spray corn with olive oil. Cook, turn­ing of­ten, for 10-15 min­utes or un­til lightly charred. Trans­fer to a plate to cool. Spray the cap­sicum with olive oil and cook for 2-3 min­utes each side or un­til ten­der and lightly charred. Trans­fer to the plate. When corn is cool enough to han­dle, cut ker­nels from the cob. Slice the cap­sicum. 6 Re­move chicken from mari­nade. Char­grill for 2-3 min­utes each side or un­til cooked through. Trans­fer to a board and slice. 7 Place taco bowls on serv­ing plates. Fill with let­tuce, co­rian­der, chicken, corn, cap­sicum, beans and av­o­cado. Sprin­kle with sliced chilli. Driz­zle with the green god­dess dress­ing. Top with tomato salsa and a dol­lop of sour cream. Serve with lime.

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