Jamie Oliver Chicken Tacos Black Beans, Avo, Corn and Cherry Toms
The whole family will love this Chicken Tacos recipe from Jamie Oliver's Super Food Family Classics. This weekend's family feasts are sorted with this easy recipe that takes just 30 minutes.
From the book
Super Food Family Classics
Super food packed recipes the whole family will love
Recipes to get the kids happily eating more nutrients
Healthy versions of your favourite family meal
Introduction
Both black beans and flour are high in iron, which our bodies need for cognitive function – that’s basically every intellectual process in our brains, from memory to reasoning.
Takes 30 minutes to make.
Ingredients
| 250g | plain wholemeal flour |
| olive oil | |
| 1 tsp | cumin seeds |
| 1 x 400g | tin of black beans |
| 1 | bunch of spring onions |
| 1 | bunch of fresh coriander (30g) |
| 1 | ripe avocado |
| 2 | corn on the cob |
| 320g | leftover poached chicken |
| 220g | ripe cherry tomatoes, on the vine |
| 2 | limes |
| 1 x 220g | jar of sliced jalapeño chillies |
| 4 heaped tbsp | natural yoghurt |
Method
In a bowl, mix the flour with 1 tablespoon of oil, 150ml of water and a pinch of sea salt, then knead on a clean flour-dusted surface until smooth. Divide into twelve equal-sized balls and cover with a clean, damp tea towel.
Dry toast the cumin seeds in a small pan on a medium heat for 1 minute, then tip in the black beans ( juice and all). Simmer on a low heat while you crack on with everything else, mashing once soft and loosening with a splash of water, if needed. Trim the spring onions and finely slice with the coriander stalks. Peel and destone the avocado, dice the flesh, and cut the corn kernels off the cobs. Heat it all in a large frying pan on a medium-low heat with 1 tablespoon of oil. Chop and add the chicken, stirring occasionally until ready to serve.
Quarter the cherry tomatoes and dress with the juice of 1 lime. In a blender, blitz the jalapeños and all their liquor with most of the coriander leaves until super-smooth, then pour back into the jar (you’ll only need 1 teaspoon per portion, so once done, simply pop the rest into the fridge for future meals).
Put a non-stick frying pan on the highest heat. Roll one of the dough balls out nice and thin into a rough circle (15cm in diameter) and cook for just 20 seconds on each side, so it’s soft and flexible. Roll the next one out while the previous one is cooking, stacking them in tin foil as you go so they stay warm and everyone can tuck in together (or you can serve them up to your lucky diners as you go, for a more authentic experience). Take everything to the table with the yoghurt and lime wedges, and let everyone build their own.
Calories 600kcal – Fat 22.6g – Sat Fat 5.2g – Protein 39.9g – Carbs 60.7g – Sugar 8.2g – Salt 0.8g – Fibre 14.3g – 2 Portions Veg & Fruit
Super Food Family Classics by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver
