Chicken Tacos with Char-grilled Vegetables and Chimichurri Dressing

Ingredients

3 1/2 Tbs extra virgin olive oil, plus extra to drizzle
125mL extra virgin olive oil
1 thinly sliced red chilli
Bunch of coriander, finely chopped
500 g chicken thigh fillets, thinly sliced
1 tsp smoked paprika
2 green shallots, thinly sliced
1/4 cup flat leaf parsley, finely chopped
2 corn cobs, husks removed
1 red capsicum, thickly sliced
10 mini tortillas, warmed or lightly grilled
1 avocado, thinly sliced
Juice of 1 lime, plus extra lime wedges to serve
Salt and pepper to season
Sour cream, to serve

Method

Put 2 tablespoons of extra virgin olive oil into a large bowl. Add chicken paprika, half of chopped coriander and 1/3 of chilli. Toss well to coat and set aside for 15 minutes to marinate.

Chimichurri dressing:

Combine 125mL extra virgin olive oil with shallots, parsley and lime juice in a bowl. Season and set aside.

Heat a char-grill pan over high heat. Toss the corn and capsicum in remaining 1 tablespoon of oil. Cook corn, turning for 10 minutes until tender and lightly charred. Set aside.

Add chicken and capsicum to pan and cook for 10 minutes, turning occasionally until lightly charred and chicken is cooked through.

When corn is cool enough to handle, slice kernels off cobs.

Pile chicken and vegetables onto tortillas, top with avocado.

Serve with sour cream and chimichurri dressing. Garnish with remaining coriander and chilli, serve with lime wedges on the side.

Credits: Cobram Estate

Photo Credits: Cobram Estate