Authentic Chicken Tacos with Mint Salsa

INGREDIENTS

For the Mint Salsa

• 1 coriander
• 10-15 Fresh Mint Leaves
• 2 teaspoons Red Wine Vinegar
• ½ Lemon, Juiced
• Olive Oil
• 3 tsp Greek Yoghurt

For the Avocado Corn Mix

• ½ Avocado
• ½ Cup Corn Kernels (fresh or frozen)
• ½ Red Onion
• 2 teaspoons Red Wine Vinegar or Lime Juice
• 1 teaspoon Kosher Salt

For the Tacos

• 8 El Cielo White Corn Full Flavour Tortillas
• 6 Boneless, skinless Chicken
• 1 Cup Wine
• Salt & Pepper to taste
• 6 Radishes
• 1 Jalapeno
• 1 Lime
• El Cielo - 3Chiles Red Taco Salsa
• Ki Gourmet - La Adelita Chipotle Chilli Salsa

INSTRUCTIONS

• Preheat the oven to 180C (160C fan forced), sprinkle and rub the salt and pepper on all sides of the chicken,
• Add the wine.
• Cover with foil and roast until the chicken reaches an internal temperature of 80C.
• Set aside and let cool.

Meanwhile, Make the Salsa:

• Grab the coriander bunch and add the leafy bunch to the blender, a little stem is ok along with the Mint Leaves without the stem.
• Add the lemon juice, red pepper flakes and Vinegar, start the blender and add the oil at a steady, slow stream until the mixture changes in sound and has a “saucy” consistency. Set aside in the fridge.

Make the Corn Mix:

• Finely dice the avocado and red onion, toss with the corn kernels and season with vinegar, salt, and pepper to taste.
• Finely slice the jalapeno and radish.
• Wrap the tortillas in foil and place in the oven. The oven should still be warm from the chicken 
• When the chicken has cooled, shred it with two forks.

Make the Tacos:

• Layer Chicken, corn salsa, homemade mint salsa, red chilli salsa, chipotle chilli salsa, avocado, corn salsa, 3 radishes, 3 jalapenos, 1 lime wedge.

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