Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1teaspoons chilli powder (optional)
- 2 green chillies, finely sliced
- 2 cup red cabbage, finely shredded
- 1 bunch coriander, leaves picked
- 1 avocado, peeled, pitted, sliced
- 1 lime, wedges (to serve)
- 1/2teaspoons ground cumin
- 1teaspoons garlic powder
- 1/2teaspoons dried oregano
- 2teaspoons smoked paprika
- 2 corn cobs
- 8-12 tacos
- 1teaspoons onion powder
- 2packets plant-based chicken
- 2teaspoons olive oil
- 1/2teaspoons salt
Nutrition per serving
2720kJ / 652Cal
2720 Kilojoules or 652 Calories
31% of daily energy intake*
Protein
21.1grams
Fat
24.4grams
Carbs
83.8grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat barbecue grill or grill pan over medium-high heat. Cook corn, turning, for 5 minutes or until each side becomes slightly charred. Remove from heat and use a sharp knife to slice off kernels. Set aside.
Step 2 of 3
Preheat oil in a large frying pan over medium-high heat. Add Chick’n, spices, salt and 2 tsp water and cook for 3 minutes or until heated through and fragrant.
Step 3 of 3
Fill tacos with charred corn, red cabbage, avocado, coriander and chilli. Serve with lime wedges on the side.
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