HELLO SPRING!

Celebrate the new season with these diabetes-friendly dishes

CHICKEN TACOS WITH AVOCADO SALSA

SERVES 4 PREP + COOK 35 MINS + RESTING ✦ 2 trimmed corn cobs ✦ olive oil spray ✦ 4 wholegrain tortillas ✦ 500g chicken tenderloins ✦ 3 tsp Mexican chilli powder (see tip) ✦ 1 medium red capsicum, finely chopped ✦ ½ medium avocado, diced ✦ 4 green onions, finely chopped ✦ 2 tbsp lime juice ✦ ¼ cup coarsely chopped coriander leaves ✦ 1 tbsp sweet chilli sauce ✦ ¼ cup light sour cream ✦ 1 lime, cut into wedges

1 Spray corn with oil. Cook corn on a heated grill plate (or barbecue) over high heat, turning occasionally, 10 mins until charred and tender. Cool.

2 Place tortillas on a heated oiled grill plate (or barbecue). Cook 30 secs each side or until golden and grill marks appear. Transfer to a plate. Cover with a clean tea towel to prevent drying out.

3 Coat chicken evenly with chilli powder. Grill 4 mins each side until cooked through. Cover loosely with foil. Rest 10 mins, then slice diagonally in half.

4 When corn is cool enough to handle, cut kernels from cobs, in sections if possible.

5 To make salsa, place capsicum, avocado, onion, lime juice, 2 tbsp of the coriander and half the sweet chilli sauce in a bowl. Stir gently to combine. Combine remaining chilli sauce and sour cream in a small bowl.

6 Fill tacos evenly with salsa and chicken. Top with corn, sour cream mixture and remaining coriander. Serve with lime wedges.