Name: Paprika corn and chicken tortillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Contemporary
Ingredients: 1 tsp paprika smoked; 1 tsp cumin ground; 2 sweetcorn on the cob, cooked; 5 g fresh coriander chopped; 1 red chilli chopped; lime juice only; 1 chicken rotisserie; 1 avocado thinly sliced; 1/4 red onions finely sliced; 20 tortillas small, warmed; sour cream, lime wedges, coriander separate entries

Recipe Disclaimer

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Ingredients (11)

1 tsp	paprika — smoked
1 tsp	cumin — ground
2	sweetcorn — on the cob, cooked
5 g	fresh coriander — chopped
1	red chilli — chopped
	lime — juice only
1	chicken — rotisserie
1	avocado — thinly sliced
1/4	red onions — finely sliced
20	tortillas — small, warmed
	sour cream, lime wedges, coriander — separate entries

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Method:

Heat a griddle pan. In a small bowl, mix together the paprika, cumin and olive oil, brush onto the corn and place corn onto the griddle pan. Cook for 1–2 min on each side. Remove, allow to cool, then slice kernels from cob.

Place the corn kernels, coriander, red chilli and lime juice together in a bowl; toss well to combine.

To assemble Place some chicken on a tortilla, top with avo, red onion and dollops of the corn salsa.

To serve Serve immediately with sour cream and lime wedges, garnish with fresh coriander.

Words and image: Fairlady magazine

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