Darren Robertson's chicken tacos with charred corn
Some assembly required, but with tacos, that's all part of the fun.
Ingredients
- 600g skinless chicken thigh fillets, thickly sliced
- 12 small soft tortillas, warmed
- 1 avocado, cut into 1cm-thick slices
- Pickled jalapenos to serve
- Lime cheeks to serve
- Hot sauces to serve
Chilli and coriander marinade
- 1 garlic clove, finely chopped
- 2 long red chillies, finely chopped
- 3 coriander stalks, finely chopped
- 1 tsp finely grated ginger
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds, coasted
- 2 tbs extra virgin olive oil
Pineapple salsa
- 2 tbs extra virgin olive oil
- 1/2 small pineapple, peeled, core removed, halved
- 2 corn cobs, husks removed
- Finely grated zest of 1 lime
- Juice of 2 limes
- 1 jalapeno, finely chopped
- 1 cup loosely packed coriander leaves, finely chopped, plus extra to serve
- 1 red onion, finely chopped
- 1 tsp soy sauce
Method
1.For the marinade, place all ingredients in a small food processor and whiz to a coarse paste. Stir through 1 tsp salt flakes and a pinch of ground black pepper. Combine marinade and chicken in a bowl, cover and chill for 2 hours or overnight to marinate.
2.For the pineapple salsa, heat a chargrill pan or barbecue to high heat. Rub oil into pineapple and corn, and grill, turning, for 15-20 minutes or until charred. Set aside to cool. Once cool enough to handle, chop pineapple into 1cm pieces and cut kernels from cob, then combine in a bowl with remaining ingredients. Set aside.
3.Add the chicken to hot pan and grill for 4 minutes each side or until cooked through.
4.Fill tortillas with chicken, salsa, avocado and extra coriander. Serve with pickled jalapenos, lime cheeks and hot sauces.