Informations supplémentaires
30 min.
|
799 kcal
|
easy
|
|
Printable version
1. Cook the corn
In a skillet, grill the corn on the cob for 10-12 minutes, turning them a few times so that they are well grilled on all sides.
2. Setup
Caution hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a less strong taste. Preheat the oven to 425°F. Once the corn is cooked, cut the cobs to keep only the corn kernels. Chop the cilantro and the jalapeños. Cut the lime in half.
3. Cook the chicken
In a pan over medium-high heat, add a drizzle of olive oil. Add the ground chicken. Break into pieces and cook for 4-5 minutes. Add ketchup and spices to taste (caution! spicy). Season with salt and pepper and cook another 5-6 minutes, or until chicken is cooked through.
4. Assemble and cook in the oven
Put the tortillas 45-60 seconds in the microwave so that they are malleable. Spread them on a baking sheet and drizzle with oil. Top the tortillas with the chicken mixture and add the cheese. Fold the tortillas over the filling. Cook in the oven for 12-15 minutes.
5. Make the corn salsa
In a bowl, combine the corn kernels, the jalapeños, the cilantro and the lime juice to taste. Mix well, season with salt and pepper.
6. Plate your dish
Top the tacos with the corn salsa and yogurt. Bon appétit!
6unitCorn Tortilla(s)
280gGround chicken
1unitGreek Yogourt 2%
125gMild Cheddar
2unitCorn Cob(s)
1unitJalapeño(s)
1unitLime
1unitCilantro
60mlKetchup
8gSpice Mix (ground chipotle,smoked paprika,garlic powder)
What you need
Pans, baking sheet, bowl.
799 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
37g
57%
cholesterol
187mg
62%
fiber
9g
36%
protein
53g
saturated
16g
80%
sodium
844mg
35%
sugar
12g
trans
1g