Chicken and Corn Tacos


You can either serve this dish in tacos shells, or in a bowl, topped with a little sour cream and grated cheese, and served with tortilla chips. If you want this to be very mild then only add a small amount of chilli, however it’s surprising how many children like their food quite spicy.

Chicken and Corn Tacos
5 minutes
50 minutes
Best for


  • 1 tbsp olive oil
  • 1 small onion (80g), finely chopped
  • 1 garlic clove, crushed
  • ¼ green chilli, deseeded and diced
  • ¼ tsp ground cumin
  • ¼ tsp chilli powder (or to taste)
  • 250g minced chicken
  • 1 x 400g can chopped tomatoes
  • ¼ tsp dried oregano
  • 2 tbsp tomato puree
  • 50ml chicken stock
  • 1 tsp sugar
  • 1 x 198g can sweetcorn, drained
  • Frilly lettuce
  • Tacos shells

Conversion chart


  1. Using non stick frying pan, sauté the onion in the oil for 5 minutes, until soft.
  2. Add the garlic, chilli, cumin, and chilli powder and cook a further 3-4 minutes, until aromatic.
  3. Transfer to a medium saucepan.
  4. Brown the chicken in the frying pan, then add to the onion, along with all the remaining ingredients.
  5. Simmer for 35-40 minutes, until the sauce thickens. Season to taste.
  6. Line the tacos shells with frilly lettuce and then spoon in the chicken mixture.
  7. Alternatively, serve in bowls, topped with sour cream and cheese and with tortilla chips on the side.


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  • Me and my 2 yrs old love this! I add a little less chilli and serve in a bowl with a little grated cheese, side helpings of raw vegetables, nachos and sour cream.. Delicious and so simple, especially when you don’t fancy much cooking!

    13 Apr 2015

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