Tortilla Cups with Chicken and Corn Salsa
- COMBINE the chicken with the ZoOSh BBQ Marinade & Basting Sauce for 2 hours or overnight.
- SOFTEN the tortillas in the microwave and spray with oil. Mould the tortillas over an upturned 6 x 1 cup Texas muffin pan. Bake in a moderate oven for 10-12 minutes or until crisp and golden. Cool on the pan then carefully remove and revert. Repeat with the remaining tortillas to make 10.
- REMOVE the chicken from the marinade and char grill the strips until cooked through. Keep warm.
- COMBINE the corn, avocado, capsicum, spring onions, coriander and lime juice. Place a spoonful of mayo into the base of each tortilla cup. Spoon in the salsa then top with chicken. Serve immediately with lime cheeks.
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