I had a massive Mexican craving and as I am always looking at other food blogs I saw one that had done a deconstructed taco and it looked delicious so I had to have a go at re creating one. It was delicious zingy from all the limes, fragrant coriander and fresh corn! I have made my own crunchy chips for a while now and the work so well as you can season or add flavours that you like. I put them in air fryer they only take 6 mins in mine.
Ingredients (serves 2)
For the Crispy Taco Strips
- 2 soft tortilla wraps, cut into strips
- ½ tbsp olive oil
- Good pinch of sea salt
- Pinch of garlic granules
For the Salad
- 2 cups Left over roast chicken
- ! corn on cob, husks removed
- Half a garlic clove, peeled
- 1 tbsp butter at room temperature
- 6 salad radish, finely sliced
- 12 vine cherry tomatoes, halved
- 4 tbsp sprouting beans
- Salad leaves to serve
- For the Dressing
- Juice from 3 limes
- 3 tbsp fresh coriander
- 2 tsp runny honey
- 1 tbsp olive oil
Directions
- To make the crispy taco strips, add the strips to a bowl. Add the oil and a good pinch of sea salt. Give it a good mix with your hands so the strips are coated. Cook in the air fryer for 6 minutes (or grill turning halfway) Remove and place on a rack so they go really crispy and set aside.
- For the corn heat a griddle pan until smoking hot. Rub the garlic clove (cut side) all over the corn. Next rub the butter all over the cob too. Add to the hot griddle pan and griddle for 2 minutes on each side. Slice the kernels off holding it horizontally slicing downwards.
- Make the dressing by adding all of the ingredients into a jar or bow, shake or whisk to combine.
- Assemble the salad by adding the salad leaves, radish, tomatoes, sprouting beans, sweetcorn and chicken. Pour over the dressing and finish off by adding the taco strips. Enjoy 😊
spaulyseasonalservings.com 