Tempura Breast Nugget Tacos with Corn & Avocado Salsa
Chicken Nuggets are not just for kids! Serve the whole family these delicious Tacos and get Dinner Done. And with everyone building their own, even the fussy eaters will be happy.
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.
This enticing recipe combines tender chicken tenderloins with a perfect balance of flavours, resulting in a harmonious symphony of tastes that will leave your taste buds dancing with joy.