Seared Chili-Cumin Chicken Tacos

This meal is so much greater than the sum of its parts! Golden, seared corn combines with cabbage to make a delectable slaw, while you fry up some chili-cumin-spiced chicken in the pan. Pile everything on soft flour tortillas, then top with our signature chipotle sauce for a flavourful delight!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Gather all your tools, wash and dry all produce and then start the recipe. Drain corn. In a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over medium-high heat. When the pan is hot, add half the corn (use all for 4 portions). Cover and cook for 5-6 min, carefully swirling the pan, until corn is dark golden-brown. Season with salt and pepper. Remove the pan from heat.

Step 2

Meanwhile, in a large bowl, whisk together half the vinegar (use all for 4 portions) and 1/2 tbsp oil (double for 4 portions). Add cabbage. Season with salt and pepper, then toss to coat. Set aside. When corn is cooked, transfer corn to the bowl with slaw. Set aside to cool.

Step 3

Pat chicken dry with paper towels. Cut chicken into 1/2-inch strips. Season with salt, pepper and Chili-Cumin Spice Blend. Heat the same pan (from step 1) with 1 tbsp oil (double for 4 portions) over medium. When the pan is hot, add chicken. Cook for 4-6 min, flipping occasionally, until browned and cooked through.

Step 4

Meanwhile, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Toss corn and cabbage to combine.

Step 5

Divide tortillas between plates, then top with chicken and slaw. Drizzle tacos with chipotle sauce. Enjoy!

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