Tacos de elote

€6.69 │ €1.67 per portion │ Serves 4 │ Under 30mins │ Mexico

Tacos are a hit every time. Filled with spiced chicken (or veggie chicken-style strips work great too), spring onion, and sweetcorn in sour cream, tacos de elote are fast to make - and fast to make disappear! And they're also fun when you set them in a buffet-style to build your own.

Explore our simple recipe with our suggestions to make great weeknight tacos.

• What to serve it with?
• Leftovers
• Utensils
• Ingredients
• Method

What to serve it with?

We love pairing tacos de elote with a fresh salad or salsa verde. Of course, tacos go with many things - pico de gallo, nachos, guacamole, slaw, salsas, and more. The sky is the limit!

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!

For tacos, keep the filling and tortilla separate. If you're at the office/have no hob access for the leftovers, tortillas can always be warmed in the microwave.

Utensils

• Sauté pot
• Frying pan (non-stick)
• Mixing/serving bowl
• Deep cooking spoon
• Spatula

Ingredients

• 8 taco corn tortillas
• 200g chicken/veggie chicken (we use Plan't from Colruyt)
• 250g sweetcorn
• 50g fresh cheese/feta
• 1 spring onion
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 lime
• 1 garlic clove
• 2 tsp ground cumin
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• Olive oil
• Chilli flakes to taste
• Fresh herbs (parsley/coriander)

Method

1. Drain sweetcorn and add to a sauté pot in a small amount of olive oil on medium-high heat, adding salt and black pepper. Fry for a few minutes until nicely coated and uniform. Set aside in a the mixing/serving bowl.
2. Thinly slice spring onion and add to the sweetcorn.
3. Add chicken cut into strips/veggie chicken strips to a sauté pot in a splash of olive oil on medium-high heat. Spice with cumin, chilli flakes, cayenne pepper, and oregano. Sear the strips for about 5 minutes. Keep them moving to avoid burning. Once nicely browned, set aside in a separate serving bowl.
4. While the meat is cooking, add minced garlic, mayonnaise, sour cream, cubed feta, a handful of fresh herbs, and lime juice to the sweetcorn.
5. Warm your tortillas on a frying pan with a dash of oil for about 1 minute, until browned on each side.
6. Plate each person two tortillas and fill as you like, serving buffet-style. Consider hot sauce and extra fresh herbs on top to elevate the flavour.
7. Enjoy!