Description
These Chicken & Sweetcorn Tacos feature homemade tortillas filled with spiced chicken, charred sweetcorn, tangy pickled cabbage, and black beans. Served with fat-free yogurt and chilli sauce, they provide a vibrant, flavorful meal that’s perfect for sharing or packing as lunchbox leftovers.
Ingredients
Scale
Tortillas
- 250g plain flour, plus extra for dusting
- 2 tbsp rapeseed oil, divided
- small pinch of salt
- 125–150ml warm water
Chicken & Seasoning
- 5–6 skinless chicken breasts, sliced
- 2 tbsp taco or fajita seasoning (or homemade mix: 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp garlic granules, black pepper, chilli flakes)
Veggies & Beans
- ¼ red cabbage, finely shredded
- 4 sweetcorn cobs, kernels sliced off (or 400g frozen sweetcorn)
- 400g can black beans, drained and rinsed
- 2 garlic cloves, crushed
- small bunch coriander, chopped, divided
- 3 limes (1 juiced, 2 cut into wedges)
To Serve
- 4 tbsp fat-free yogurt
- Chilli sauce
Instructions
- Make the Tortilla Dough: In a bowl, combine the plain flour with 1 tbsp of rapeseed oil and a pinch of salt. Pour over 125-150ml warm water and bring together using your hands to form a soft dough. Divide into six equal pieces, then cut four pieces in half to create eight small pieces and two large pieces.
- Roll Out the Tortillas: On a floured surface, roll each piece out as thinly as possible into round shapes, preparing both the small and large tortillas.
- Cook the Tortillas: Heat a dry frying pan over medium-high heat. Cook each tortilla one at a time for 2-3 minutes on each side until they are golden and toasted. Set the large tortillas aside to cool, cover and reserve for lunchboxes. Keep the small tortillas warm wrapped in foil.
- Prepare the Chicken and Cabbage: Toss the sliced chicken with taco seasoning until well coated. In a separate bowl, mix shredded cabbage with lime juice, half the chopped coriander, and a pinch of seasoning to pickle; set aside.
- Cook Sweetcorn and Chicken: Heat two frying pans on high heat. Add the remaining 1 tbsp oil divided between them. In one pan, fry the sweetcorn with a pinch of salt, allowing it to char slightly by not stirring constantly. In the other pan, cook the seasoned chicken in batches until golden and cooked through.
- Warm Black Beans with Garlic: Add the drained black beans and crushed garlic to the sweetcorn pan, stirring to warm through. Squeeze juice from two lime wedges over the sweetcorn and beans for added zest.
- Reserve for Lunchboxes: Set aside two spoonfuls each of chicken (about 1 breast) and sweetcorn mixture for lunchboxes as per the tip section.
- Serve: Arrange the remaining chicken, sweetcorn, pickled cabbage, tortillas, fat-free yogurt, lime wedges, remaining coriander, and chilli sauce on the table for serving. Encourage everyone to build their own tacos.
Notes
- Leftover chicken and sweetcorn mix can be stored with yogurt and tortillas to make quick wraps for lunchboxes.
- You can make your own taco seasoning by combining cumin, paprika, oregano, garlic granules, black pepper, and chilli flakes; keep in an airtight container up to three months.
- If preferred, use store-bought tortillas to save time by skipping the dough preparation and cooking steps.
- Charring the sweetcorn adds a smoky depth of flavor, so allow it to cook undisturbed briefly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: chicken tacos, sweetcorn tacos, homemade tortillas, taco seasoning, healthy Mexican recipe
