Ingredients

The following ingredients have 4 Servings
  • 1/3 cup lemon juice
  • 2 tbs fresh mint finely chopped
  • 2 tbs fresh flat-leaf parsley finely chopped
  • 2 tbs olive oil
  • 500 g (fillets) chicken thighs fat trimmed skinless
  • 12 taco shells
  • 1 corncob peeled
  • 1/4 pineapple finely chopped peeled
  • 1/2 cup red capsicum finely chopped
  • 100 g reduced-fat Greek fetta crumbed
  • 2 tbs fresh mint torn
  • 1 pinch ground black pepper *to taste
  • 1/2 avocado mashed
  • 1/4 cup low-fat sour cream

Instruction

  • Combine lemon juice, herbs and oil and reserve half for the Feta Salsa. Pour the remaining dressing over the chicken and marinate for at least 15 minutes.
  • Heat a char-grill pan or barbecue over medium-high heat. Cook corn cob turning, for 15-20 minutes or until charred and tender. Cut the kernels from the cob and combine with the remaining feta salsa ingredients and reserved dressing.
  • Cook chicken on the hot grill for 4-5 minutes on each side or until chicken is cooked through. Remove from heat and rest for 5 minutes before thickly slicing.
  • Combine the avocado and sour cream and season with pepper.
  • Make your own tacos with heated taco shells and bowls of grilled chicken, feta salsa and avocado smash.