Corn tacos

Duration: 30 Min

Level: Medium

Ingredients

For how many people?

700g

planted.chicken Nature

60ml

Olive oil

60ml

Lime juice

teaspoon chopped garlic

teaspoon ground cumin seeds

1⁄2

teaspoon paprika powder

1 1⁄4

teaspoon chili powder

Salt and pepper

Corn as a garnish

can of corn or 2 large corn cobs

large avocado, cut into pieces

Spring onions, finely sliced

1⁄2

bunch coriander, finely chopped

Tablespoon chopped jalapeño

small tortillas (made from cereal or corn flour)

Optional

Sauce

1⁄2

cup mayonnaise

Tablespoon freshly squeezed lime juice

1/8

teaspoon ground cumin seeds

1⁄4

teaspoon paprika powder

1⁄2

teaspoon chili powder

teaspoon Sriracha

planted.chicken

Nature

In a small bowl, combine 1/4 cup olive oil, 1 tablespoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, cumin, paprika, and chili powder, and about a teaspoon salt and pepper; mix well. Save 3-4 tablespoons of the mixture for later.
Put the remaining marinade in a bowl with the planted.chicken . Marinate in the refrigerator for at least 45 minutes, better 2-3 hours, but not more than 5 hours.
Heat oil in a pan, add corn and roast lightly until golden brown.
Place the planted.chicken in a skillet over medium heat until golden brown roast. Keep it warm.
Mix the roasted corn with the avocado pieces, scallions, finely chopped cilantro and jalapeños. Add a tablespoon of freshly squeezed lime juice (optional) and mix well. Set aside.
For the sauce: mix everything well and stir until the sauce has a smooth consistency.
Heat the tortillas in the oven or in a pan.
Fill the warm/toasted tortillas with the planted.chicken and a generous spoonful of the corn-avocado mixture and season well with the sauce. Season with additional lime juice, cilantro and/or feta cheese.