Ricochet News

SASKO Pulled Chicken Taco with Guacamole, Charred Corn Salsa, Beans and Sour Cream

MARCH 7, 2017
SASKO Pulled Chicken Taco with Guacamole, Charred Corn Salsa, Beans and Sour Cream

In the mood to eat something exotic and new? Try SASKO's recipe for Pulled Chicken Taco with Guacamole, Charred Corn Salsa, Beans and Sour Cream. The spicy combo will leave you feeling like your taste buds are at a Mexican Fiesta!

 

Preparation time: 15min

Assembly time: 5min

Yield: 20 tacos

 

Ingredients:

20 slices of SASKO Low GI White Bread, crusts removed

1 small pre-cooked rotisserie chicken

1 bottle of store bought BBQ sauce

100g butter, softened

2 avocados, roughly mashed and seasoned

2 mealies, charred in a hot pan and cut off the cob

2 large tomatoes, diced

1 red onion, finely diced and run under hot water

1 tin of mixed beans, drained and washed

200ml sour cream

5 limes, quartered

 

Method:

Pull the chicken off the bone and place in a bowl

Add the BBQ sauce and season with salt and pepper

Using a rolling pin, roll the crustless bread slices flat

Use a cookie cutter to cut rounds out of the bread slices

Butter the one side of the bread rounds

In a medium, heat frying pan, fry the bread rounds until the buttered side is golden brown

Remove from the pan and fold over a wooden spoon to form a taco shell. Leave for 5min to set.

Mix the tomato, onion, corn, coriander and salt and pepper to make a salsa

 

To serve:

Fill the tacos with a spoonful of pulled chicken mixture and top with salsa, a few beans, mashed avocado, a drizzle of sour cream and a squeeze of lime.