Taco Time Chicken with Punchy Purée

Corn tacos with breast strips, spicy lime crème fraiche, red onion and coriander with paprika and watercress purée.

Made from


For the tacos:

  • 100g masa harina corn flour
  • 250ml boiling water
  • A pinch of salt to season
  • 200g breast strips
  • 150ml crème fraiche
  • Zest and juice of a lime
  • 1 red onion, finely sliced and rinsed in cold water for five minutes
  • 4tbsp coriander leaves. Roughly chopped
  • 1tbsp paprika
  • 1 medium bunch of watercress
  • 30ml double cream
  • Salt and pepper
  • Olive oil
  • 50g butter


Mix together the corn flour, water and salt and combine well until smooth.

Leave to rest for half an hour.

Heat a cast-iron pan until hot.

Take a small ball of the corn mix and flatten it into a taco in a tortilla press between two sheets of plastic or silicon sheets.

Cook the taco for about 45 seconds each side and repeat until you have used the mix up. Pile the tacos up and keep warm.

Cook the breast strips as directed.

Mix the lime zest and juice into the crème fraiche and season.

Heat the cream and butter together until melted then stir in the paprika, oil and season to taste.

Blitz together with the watercress transfer to a serving bowl or jug.

Serve the tacos with the chicken, crème fraiche and red onion, top with the purée and a little coriander.

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