Ground Chicken Crispy Tacos
with yogourt and corn salsa
Ingredients
- Corn Tortilla(s)
- Ground chicken
- Greek Yogourt 2%
- Mild Cheddar
- Corn Cob(s)
- Jalapeño(s)
- Lime
- Cilantro
- Ketchup
- Spice Mix (ground chipotle,smoked paprika,garlic powder)
Necessary elements
Pans, Baking sheet, Bowl.
1. Preheat the oven to 425°F. In a pan over medium-high heat, grill the corn on the cob for 10-12 minutes, turning them a few times so that they are well grilled on all sides.
2. ##Caution hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Once the corn is cooked, cut the cobs to keep only the corn kernels. Chop the cilantro and the jalapeños. Cut the lime** in half.
3. In a pan over medium-high heat, add a drizzle of oil. Add the ground chicken. Break it into pieces and cook for 4-5 minutes. Add ketchup and the spices to taste . Season with salt and pepper and cook another 2-3 minutes or until the chicken is cooked through.
4. Put the tortillas for 45-60 seconds in the microwave so that they are malleable. Spread them on a baking sheet and drizzle them with oil. Top the tortillas with the chicken mixture and add the cheese. Fold the tortillas into half moons. Cook in the oven for 12-15 minutes.
5. In a bowl, combine the corn kernels, the jalapeños, the cilantro and the lime juice to taste. Season with salt and pepper.
6. Top the tacos with the corn salsa and yogurt. Bon appétit!