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taste.com.au - - THIS MONTH -

8 (about 500g) chicken ten­der­loins 60ml ( 14 ⁄ cup) Old El Paso Fa­jita Smoky Chipo­tle Cook­ing Sauce 4 jumbo flour tor­tillas 35g pkt One Night In Mex­ico Smokey Chipo­tle Sea­son­ing 2 corn­cobs, husks and silk re­moved 1 red cap­sicum, quar­tered, de­seeded 1 yel­low cap­sicum, quar­tered, de­seeded 4 baby cos let­tuces, thickly shred­ded 1 cup fresh co­rian­der sprigs 400g can black beans, rinsed, drained 1 av­o­cado, halved, sliced cross­ways Thinly sliced long fresh green chilli or jalapeño, to serve Sour cream, to serve Lime wedges, to serve

mex­i­can green god­dess dress­ing

1 ripe av­o­cado, coarsely chopped 12 ⁄ cup chopped fresh co­rian­der 2 green shal­lots, finely chopped 2 tbs fresh lime juice 2 tbs sour cream 1 tbs ex­tra vir­gin olive oil

cherry tomato salsa

400g tomato medley mix, quar­tered 12 ⁄ small red onion, finely chopped 1 tbs fresh lime juice 2 tsp ex­tra vir­gin olive oil

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