Chicken Corn Tacos

Ingredients

• 350 g (2½ cups)shredded deli rotisserie chicken
• 160 ml (⅔ cup)water
• 28 g (1 oz)Old El Paso Original Taco Seasoning Mix
• 70 g (½ cup)frozen corn
• 133 g (4.7 oz)Old El Paso Stand 'n Stuff Taco Shells (10-count box), heated as directed on the packet
• 140 g (1¼ cups)Old El Paso Shredded Mexican Style 4 Cheese Blend
• 70 g (1½ cups)shredded romaine lettuce
• 75 g (½ cup)chopped tomatoes
• 35 g (⅓ cup)sliced green onions
• 120 ml (½ cup)Old El Paso Mild Taco Sauce
• 80 ml (⅓ cup)Old El Paso Crema Mexicana

Instructions

1. 1

   Warm the filling

   Put the chicken, water, taco seasoning and frozen corn in a 25 cm non-stick frying pan. Cook over a medium heat for 5–6 minutes, stirring often, until the chicken is heated through. Take the pan off the heat.

2. 2

   Fill the shells

   Divide the warmed chicken mixture between the heated taco shells. Add the cheese, lettuce, tomatoes and green onions, then drizzle with taco sauce. Finish with sour cream if desired.

What are chicken corn tacos?

Tacos are a Mexican dish built around a tortilla filled with a variety of ingredients; hard-shell versions are a popular format for a quick, crisp meal. This version uses ready-made shells and cooked rotisserie chicken to keep preparation short.

Chicken and sweetcorn make a mild, savoury filling, while cheese, fresh vegetables and taco sauce provide contrasting textures and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 29g protein, 48g carbs, 23g fat.

The shells and corn provide much of the carbohydrate, while cheese and crema contribute a notable share of the fat. Chicken and cheese supply most of the protein. Add a generous side of vegetables or salad to round out the plate.

Why use rotisserie chicken?

Cooked chicken skips the time needed to cook and shred raw meat. Stirring it with seasoning, water and corn lets it warm through while picking up the taco flavours.

Get the filling ready

Seasoning and water: Stir frequently as the mixture heats so the seasoning disperses and the chicken warms evenly. The filling is ready when it is hot throughout.

Corn: The frozen kernels go straight into the pan, so there is no need to thaw them first.

Keep the shells crisp

Heat the shells as directed on the packet, then fill them just before serving. Adding the warm filling and toppings too far ahead can soften the shells.

Layer for good texture

Cheese: Add it over the warm chicken so it can soften slightly. Lettuce, tomatoes and green onions add a cool, fresh contrast.

Sauce and crema: Drizzle on the taco sauce and finish with crema or sour cream as desired. Add these near serving time to help the shells stay crunchy.

Make it a meal

Serve the tacos straight away, with a simple green salad or extra vegetables on the side. Rice or beans also make a more substantial accompaniment.

Recipe notes & tips

• Shred the chicken into bite-sized pieces so it is easy to distribute among the shells.
• Stir the filling frequently to prevent the seasoning from clumping.
• Drain excess liquid from chopped tomatoes if they are especially juicy.
• Set out the toppings separately so everyone can assemble their own tacos.
• Fill the shells just before eating to preserve their crunch.

Variations

• Add black beans: Stir drained beans into the pan with the chicken and corn.
• Bring the heat: Use a hot taco sauce or add sliced fresh chilli.
• Change the cheese: Try grated cheddar or Monterey Jack in place of the Mexican-style blend.
• Add avocado: Top the assembled tacos with diced avocado just before serving.
• Use soft tortillas: Swap the hard shells for warmed soft tortillas if you prefer a flexible wrap.

Common mistakes to avoid

• Overheating the chicken: It is already cooked, so warm it just until hot to avoid drying it out.
• Skipping the stirring: Stir often so the seasoning and water coat the chicken and corn evenly.
• Filling shells too early: Assemble them close to serving time so the shells do not soften.
• Adding wet toppings in excess: Drain very juicy tomatoes to help keep the shells crisp.
• Overfilling the shells: Divide the filling and toppings evenly so the tacos are easier to hold.

How to store

Store leftover chicken mixture and toppings separately in covered containers in the fridge for up to 3 days. Reheat the chicken mixture until hot, and heat fresh shells separately; assembled tacos are best eaten straight away.

Frequently asked questions