Healthy chicken and sweetcorn tacos make a tasty midweek supper. You can use leftovers to make wraps for lunch tomorrow.
– 250g plain flour, plus extra for dusting– 2 tbsp rapeseed oil– 2 tbsp taco or fajita seasoning (see tip, below)– 5-6 skinless chicken breasts, sliced– ¼ red cabbage, finely shredded– 3 limes, 1 juiced, 2 cut into wedge– small bunch of coriander, chopped– 4 sweetcorn cob, kernels sliced off, or 400g frozen sweetcorn– 400g can black beans, drained and rinsed– 2 garlic cloves, crushed– 4 tbsp fat-free yogurt, to serve– chilli sauce, to serve
INGREDIENTS
Mix flour, half the oil, and a pinch of salt in a bowl. Mix 125-150ml warm water into a soft dough with your hands.
INSTRUCTIONS
STEP 1
Divide into six equal pieces, then cut four in half again for eight small and two large pieces. Flour and roll all pieces thinly.
STEP 2
Cook small and big tortillas individually in a dry frying pan over medium-high heat for 2-3 minutes per side until golden and toasted.
STEP 3
After cooling, cover and store large tortillas in lunchboxes (see below). Warm little tortillas with foil.
STEP 4
Mix taco spice into chicken in a bowl. In another bowl, combine cabbage, lime juice, half the coriander, and spice. Allow to pickle.
STEP 5
Meanwhile, heat two frying pans on high. Divide the remaining oil between the pans and cook the sweetcorn and a pinch of salt until bubbling and golden, stirring frequently.
STEP 6
You may need to boil since charring adds taste. Frying the chicken in the larger pan until cooked through and golden may take batches while the sweetcorn chars.
STEP 7
Warm sweetcorn with black beans and garlic. Two lime wedges. Reserve two spoonfuls of the chicken (about 1 chicken breast) and sweetcorn mix for lunchboxes.
STEP 8
Then serve the rest in bowls with cabbage, yogurt, lime wedges, leftover coriander, chilli sauce, and tortillas.