eCook Meal
Olerato’s Chicken Corn Tacos
with mercado tomato salsa & sour cream
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!
Serving guide
Choose your portion size.
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.
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.
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
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.
Free-range Chicken Breasts - 4
Onions - 2
Black Beans - 240g
Mozzarella Cheese - 120g
Avocados - 2
Sour Cream - 125ml
Corn Tortillas - 12
Green Leaves - 80g
Mercado Tomato Salsa - 125ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.87
for 4 servings · R36.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Mozzarella Cheese needs 120 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 20% of packR25.00
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Corn Tortillas
- Mercado Tomato Salsa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Olerato’s Chicken Corn Tacos?
The preparation time for Olerato’s Chicken Corn Tacos with mercado tomato salsa & sour cream is between 15 and 35 minutes.
What is the total time required to make Olerato’s Chicken Corn Tacos with mercado tomato salsa & sour cream?
The total time required to make Olerato’s Chicken Corn Tacos with mercado tomato salsa & sour cream is between 20 and 45 minutes.
How many servings does Olerato’s Chicken Corn Tacos provide?
4 servings
What are the main ingredients in Olerato’s Chicken Corn Tacos?
Avocado, Black Beans, Chicken, Chicken Breast, Corn Tortilla, Green Leaves, Mercado Tomato Salsa, Mozzarella Cheese, Onion, Sour Cream
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. 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. 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.
What should be prepared from my kitchen to make Olerato’s Chicken Corn Tacos?
Avocado, Black Beans, Chicken, Chicken Breast, Corn Tortilla, Green Leaves, Mercado Tomato Salsa, Mozzarella Cheese, Onion, Sour Cream
How many calories does Olerato’s Chicken Corn Tacos have?
973 calories
How much fat content does Olerato’s Chicken Corn Tacos have?
grams