Chicken taco bowls

The mayo dressing gets an instant flavour boost from sriracha, a hot and tangy chilli sauce from Thailand.

Serves 4 • Ready in 20 mins

1 corn on the cob

1tsp olive oil

4 corn tortillas

200g ready-cooked chicken breast A handful of fresh coriander, chopped

4 pickled jalapenos, finely chopped

Finely grated zest and juice of 1 lime, plus the juice of 1 lime 2tbsp light mayonnaise

1tsp srirarcha chilli sauce

½ iceberg lettuce, shredded

1 Heat the oven to 200C/gas 6. Brush the corn on the cob with the oil and fry in a non-stick pan until tender and charred. Cut the kernels off the cob by standing it on end and slicing downwards. Heat the tortillas in the oven, one at a time, until just coloured. Mould each one over a tumbler to make a ‘bowl’ (you’ll need to use oven gloves or a clean tea towel to protect your hands from the heat).

2 Shred the cooked chicken and put in a bowl with the coriander, jalapenos, and the zest and juice of 1 lime.

Season to taste. Mix the mayonnaise, sriracha and juice of the remaining lime with a little water to make a dressing.

3 Divide the lettuce and chicken mixture between the taco bowls and drizzle the dressing over the top.

Per serving: 300 cals, 8g fat, 2g sat fat, 34g carbs >>