What are the main ingredients in Olerato’s Chicken Corn Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Olerato’s Chicken Corn Tacos?

Calories: 973, Carbs: 81 grams, Fat: grams, Protein: 57.2 grams, Sugar: 9.2 grams, Salt: 839 grams

How do I prepare Olerato’s Chicken Corn Tacos?

CHECK OUT THIS CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning. CHEESY BEANS: While the chicken is resting, return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the drain beans and the cheese, and fry until warmed through and melted, 1-2 minutes. Remove from the pan, season, and set aside. HAVO SOME AVO: Peel and roughly dice the avocado, discarding the pip. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. TOASTY TORTILLAS: Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go. This is to stop them from drying out. MMMEXICAN MEAL: Time to build your own tacos, Chef! Top the toasted tacos with the shredded green leaves and the shredded chicken & bean mix. Dollop over the tomato salsa, drizzle over the loosened sour cream, and scatter over the diced avocado.

What should be prepared from my kitchen to make Olerato’s Chicken Corn Tacos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Olerato’s Chicken Corn Tacos

Now this recipe gives new meaning to layers of flavour, Chef! First comes the dry-toasted corn tacos, then a layer of fresh greens, cheesy black beans & chicken. Stack on another layer of flavour by adding tangy tomato salsa, creamy sour cream, and fresh avo. All that’s left to do is take a mouthwatering mouthful of your Mexican meal, Chef!

Olerato’s Chicken Corn Tacos

with mercado tomato salsa & sour cream

Hands on Time: 15 - 35 minutes

Overall Time: 20 - 45 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Chicken
Corn Tortillas
Free-range Chicken Breast
Free-range Chicken Breasts
Green Leaves
Mercado Tomato Salsa
Mozzarella Cheese
Onion
Onions
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

CHECK OUT THIS CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
CHEESY BEANS
While the chicken is resting, return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the drain beans and the cheese, and fry until warmed through and melted, 1-2 minutes. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocado and set aside the half with the pip for another meal. Peel and roughly dice the remaining half. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from drying out.
MMMEXICAN MEAL
Time to build your own tacos, Chef! Top the toasted tacos with the shredded green leaves and the shredded chicken & bean mix. Dollop over the tomato salsa, drizzle over the loosened sour cream, and scatter over the diced avocado.

Free-range Chicken Breast - 1
Onion - 1
Black Beans - 60g
Mozzarella Cheese - 30g
Avocado - 1
Sour Cream - 30ml
Corn Tortillas - 3
Green Leaves - 20g
Mercado Tomato Salsa - 30ml

Download the Recipe

Serves 2

CHECK OUT THIS CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
CHEESY BEANS
While the chicken is resting, return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the drain beans and the cheese, and fry until warmed through and melted, 1-2 minutes. Remove from the pan, season, and set aside.
HAVO SOME AVO
Peel and roughly dice the avocado, discarding the pip. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go. This is to stop them from drying out.
MMMEXICAN MEAL
Time to build your own tacos, Chef! Top the toasted tacos with the shredded green leaves and the shredded chicken & bean mix. Dollop over the tomato salsa, drizzle over the loosened sour cream, and scatter over the diced avocado.

Free-range Chicken Breasts - 2
Onion - 1
Black Beans - 120g
Mozzarella Cheese - 60g
Avocado - 1
Sour Cream - 60ml
Corn Tortillas - 6
Green Leaves - 40g
Mercado Tomato Salsa - 60ml

Download the Recipe

Serves 3

CHECK OUT THIS CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
CHEESY BEANS
While the chicken is resting, return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the drain beans and the cheese, and fry until warmed through and melted, 1-2 minutes. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocados and set aside 1 half with a pip for another meal. Peel and roughly dice. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go. This is to stop them from drying out.
MMMEXICAN MEAL
Time to build your own tacos, Chef! Top the toasted tacos with the shredded green leaves and the shredded chicken & bean mix. Dollop over the tomato salsa, drizzle over the loosened sour cream, and scatter over the diced avocado.

Free-range Chicken Breasts - 3
Onions - 2
Black Beans - 180g
Mozzarella Cheese - 90g
Avocados - 2
Sour Cream - 90ml
Corn Tortillas - 9
Green Leaves - 60g
Mercado Tomato Salsa - 90ml

Download the Recipe

Serves 4

CHECK OUT THIS CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
CHEESY BEANS
While the chicken is resting, return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the drained beans and the grated cheese, and fry until warmed through and melted, 1-2 minutes. Remove from the pan, season, and set aside.
HAVO SOME AVO
Peel and roughly dice the avocados, discarding the pips. In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency.
TOASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. Alternatively, place a clean pan over medium heat. When hot, dry toast the tortillas until lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated tortillas under a dry tea towel as you go. This is to stop them from drying out.
MMMEXICAN MEAL
Time to build your own tacos, Chef! Top the toasted tacos with the shredded green leaves, the shredded chicken, and the cheesy bean mix. Dollop over the tomato salsa, drizzle over the loosened sour cream, and scatter over the diced avocado.