Chicken and corn soft tacos

Mexican chicken and corn tacos are a favorite for almost everyone and keeps even the pickiest eaters happy. Serve these chicken tacos with mashed avocado, sour cream and fresh lime

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Chicken and corn soft tacos
  • 2 corn cobs, husks removed
  • 1 tablespoon oil
  • 1 red onion, sliced
  • 2 large tomatoes, chopped
  • 3 teaspoon mexican chilli powder
  • 2 cup shredded rotisserie chicken
  • 400 gram can kidney beans, rinsed, drained
  • 1 large avocado, seeded, mashed
  • 2 tablespoon coriander, chopped
  • 1 tablespoon lime juice
  • 8 tortillas, char-grilled
  • sour cream, coriander sprigs, lime wedges to serve


Chicken and corn soft tacos
  • 1
    Preheat a char-grill pan or barbecue on medium. Spray corn with oil, then season.
  • 2
    Char-grill corn, turning occasionally, for 10-15 minutes until golden and tender. Remove kernels with a knife.
  • 3
    In a large frying pan, heat oil on high. Sauté onion for 2-3 minutes until tender, then add tomatoes, cookingfor 1-2 minutes until starting to soften. Add chilli powder, cook for 1 minute, then stir in chicken and beans until heated through.
  • 4
    In a small bowl, combine avocado, coriander and juice. Season to taste.
  • 5
    Char-grill tortillas for 30 seconds each side until heated through. Fill with chicken mixture, then top with corn and guacamole. Serve with sour cream, coriander and lime wedges.


If preferred, use crisp taco shells and warm in the oven.