Chicken and Corn Tacos

Prep: 15 minutes

Cooking: 10 minutes

Serves: 2


  • 1 corn cob, husks and silks removed
  • 8 large taco shells
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 cups coarsely shredded Steggles Roast Chicken
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 x 30g pkt taco seasoning
  • 1/2 cup (80g) coarsely grated tasty cheese
  • Mixed salad leaves, to serve
  • 1 avocado, mashed
  • 2 teaspoon lime juice
  • 1 fresh red chilli, seeded, chopped


  1. Use a sharp knife to cut the kernels from the corn cobs.
  2. Preheat oven to 180°C. Place the taco shells on an oven tray. Bake in preheated oven for 5 minutes or until crisp.
  3. Meanwhile, heat the oil in a large frying pan. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the chicken, corn and taco seasoning and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Add the shallots and toss to coat.
  4. To make the guacamole, combine the avocado, lime juice and chilli in a small bowl. Taste and season with salt and pepper.
  5. Spoon the chicken mixture among taco shells. Sprinkle with cheese and dollop with guacamole. Serve immediately with mixed salad leaves, if desired.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Jan 20, 2018
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