Cos lettuce, cherry tomatoes and lime wedges,to serve
Corn & Avocado Salsa
2 tablespoons olive oil
1 teaspoon Mexican spice blend
2 corn cobs, husks removed
Salt and pepper, to taste
1 large avocado, coarsely chopped
320g punnet cherry tomatoes
½ small red onion, diced
¼ cup chopped fresh coriander
1 tablespoon lime juice
HOW to Cook
Cook Ingham’s Tempura Breast Nuggets as per the instructions on the box.
Meanwhile, to make salsa, heat a barbecue grill plate over high heat. Combine Mexican spice blend and half the oil in a bowl. Season with salt and pepper, then brush over corn. Cook corn on heated grill plate, turning occasionally, for about 8 to 10 minutes, until charred. Remove and cool slightly. Cut kernels from cob.
Combine corn with avocado, tomatoes, onion, coriander, lime juice and remaining oil in a bowl. Season with salt and pepper and toss to coat.
Combine mayonnaise, chipotle sauce and lime juice in a bowl.
Cook tortillas, one at a time, on same hot grill plate for 20 to 30 seconds each side, until charred. Remove and wrap in foil to keep warm.
To serve, spread chipotle mayonnaise over tortillas. Top with lettuce, nuggets and salsa. Serve with lime wedges.
Spice up any meal with Mexi-Bean Loaded Chicken Chipees! Our delightfully crunchy chicken chipees are loaded with an incredible mix of beans, corn, and cheese – giving you the ultimate Mexican experience.
Whether it’s a mid-week family meal, or the whole neighbourhood is coming over for dinner, our crispy chicken tenders, selection of dipping sauces and this delicious fresh salad, will be sure to please everyone.