Tacos with DON Mild Hungarian Salami, Chicken, Corn and Avocado Salsa
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 12.06 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 2 pieces chicken breast
- 1 clove fresh garlic, sliced
- 1tablespoons mexican spices
- 1tablespoons olive oil (for the rub)
- 150grams DON® Mild Hungarian salami diced
- 2 pieces corn, cob-grilled or seared in the pan
- 1 piece small chilli habanero, thinly sliced (beware they are really hot!)
- 1 piece red onion, diced
- 1 piece fresh tomato, diced
- 1 piece avocado, diced
- 1tablespoons coriander, chopped
- 1 piece lime, squeeze to taste
- 1 piece carrot, thinly sliced
- 1 piece zucchini, thinly sliced
- 10milliliter apple cider vinegar
- 8 pieces soft tacos
- 100milliliter sour cream ((or natural yoghurt))
Description
Brought to you by Mark Sainsbury, Executive Chef at Park Hyatt Melbourne, these tasty tacos bring a world of flavours to your weekly Taco Tuesday! Create your own Mexican family fiesta with Mark's Chicken Tacos with DON® Mild Hungarian Salami Salsa.
Method
Step 1 of 11
Slice chicken breasts in half horizontally to reduce thickness. Marinate the chicken breast with 1 tbsp of the pre-made spice, salt and pepper, sliced garlic and 1 tbsp of olive oil. Set aside to marinate for 25 minutes.
Step 2 of 11
Meanwhile, peel the corn cob, remove the husk and wash in water. Season the corn cob and rub with olive oil.
Instruction tip
Tip:You can also use frozen corn, but I love adding that char grilled flavour to my tacos.
Step 3 of 11
Heat a skillet to medium to high heat (or if you have a grill pan that will work well) and char corn cobs on all sides for 7 to 8 minutes. Allow them to cool before removing the kernels and placing in a large bowl.
Step 4 of 11
Remove the skin from the salami and dice into chunky pieces.
Step 5 of 11
Heat up a fry pan to medium to high heat and add half of the salami to the pan. Place chicken in frying pan with olive oil on top of the salami, allowing the salami to release the spicy flavour until golden brown. Remove the salami from the pan and continue to cook the chicken through for 8 to 10 minutes. Remove and rest for 5 to 7 minutes while you prepare your tacos and filling.
Step 6 of 11
Warm the tacos in a pan on high heat for 30 seconds and then set aside and cover with a cloth to keep them warm. If you drizzle a small amount of water into the pan before adding the tacos, this will help them to stay moist and pliable.
Instruction tip
Tip:I've used an Indian Dosa pan however, you can use a fry pan or even warm them up in the microwave if you're pressed for time!
Step 7 of 11
Shred the chicken with a couple of forks and add half the cooked salami (diced finely) into the bowl and stir through to combine.
Step 8 of 11
Dice the red onion, tomato, fresh chilli and avocado.
Step 9 of 11
In the corn bowl, add the remaining fresh salami, tomato and red onion and mix. Add in the chilli. Top with chopped coriander, a squeeze of lime and diced avocado, and mix through.
Instruction tip
Tip:Add as much or as little chilli as you like, depending on how much spice you and your family prefer!
Step 10 of 11
Thinly slice zucchini and carrot and dress with the apple cider vinegar before assembling the tacos.
Step 11 of 11
To assemble tacos, I like to place the crunchy salad at the base, add the salsa and shredded chicken before drizzling with sour cream that has a squeeze of lime juice in it and chopped coriander. Enjoy!
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