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Mexican chicken tacos with chop salad and avocado dressing

15 minutes (15 minutes)
Serves 4
    1 teaspoon ground cumin
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon paprika
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 400g lean chicken breast, halved horizontally
  • 1/2 iceberg lettuce, finely shredded
  • 1 large carrot, peeled, grated
  • 1 red capsicum (320g), halved, seeded, thinly sliced lengthways
  • 1 x 250g punnet cherry tomato, quartered
  • 150g can of no added salt corn kernels, drained
  • 1/2 cup coriander leaves, coarsely chopped
  • 1/2 bunch spring onion, chopped
  • Avocado Dressing:
  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1/4 cup reduced fat plain yoghurt
  • 8 small corn tortillas (approx. 30g per tortilla), to serve
Combine ground cumin, paprika, chilli flakes, lime juice and olive oil in a
large bowl. Add the chicken and turn to coat. Cover and refrigerate for 2-3
hours.

Preheat non stick frying pan or gill and cook chicken for 4-5 minutes each
side, or until golden and cooked through. Thinly sliced chicken and set
aside.

In another large bowl, combine, lettuce, carrot, capsicum, tomato, corn
kernels, coriander and spring onion.

To make avocado dressing, mash avocado and combine with lime juice and
yoghurt in a small bowl until smooth. Season with cracked pepper.

Fill tortillas with chicken, chop salad and avocado dressing.

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