Mexican Chicken Tacos with Charred Corn & Salsa Roja Crème

Mexican Chicken Tacos with Charred Corn & Salsa Roja Crème

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 19, 2020.



  • 600g chicken breasts, sliced 1cm
  • 1 pack Mexican Spices
  • 2 Tbsp GF flour
  • 3 Tbsp GF cornflour


  • 1/2 red onion, finely diced
  • 1 Lebanese cucumber, diced
  • 1/2 red cabbage, thinly sliced, about 2 cups worth
  • 250g frozen corn

Salsa Roja Crème

  • 100g salsa roja
  • 1/2 cup sour cream

To Serve

  • 8 tortillas


  1. Preheat oven to 180°C (if using to heat wraps). Prep chicken. Pat chicken dry and slice 1cm. Add to a bowl with 1/2 tsp salt, Mexican spices and flours. Toss well to combine.
  2. Cook chicken. Heat a drizzle of oil in a large-fry pan on medium-high heat. Cook chicken for 6-8 minutes (in batches), turning often, until golden and cooked through. Set aside, covered to keep warm. Reserve pan.
  3. Meanwhile, heat tortillas & prep corn. Wrap tortillas in foil and heat in oven for 8-10 minutes, until warm. Alternatively, just before serving, wrap in a clean, damp tea towel and cook in microwave for about 1 minute, or until hot. Prep onion, cucumber and cabbage and set aside.
  4. Cook corn. Add a drizzle of oil to reserved pan and return to high heat. Add onion and a pinch of salt and cook for 2-3 minutes. Add corn and cook for 4 minutes further, until starting to char. Transfer to a bowl, along with cucumber and cabbage. Toss with a drizzle of vinegar and a little olive oil. Season to taste with salt and pepper.
  5. Prep salsa roja crème. In a small bowl, combine salsa roja with sour cream and season to taste with salt and pepper. Leave sour cream plain for fussier little foodies.
  6. Serve tortillas filled with chicken, corn and salsa roja crème.

Nutritional Information

Energy 2544 kj
608 kcal
Protein 40.3g
Carbohydrate 70.6g
Fat 16.7g