Tex-Mex Taco Trio with grilled chicken, rice and corn

Ingredients

  • Rice – 100 g
  • Bandido sauce – 60 g
  • Tortillas – 3 pieces
  • Guacamole – 50 g
  • Red kidney beans – 20 g
  • Red onion – 10 g
  • Chicken breast – ½ piece
  • Tex-Mex spices (Verstegen) – 1 tsp
  • BBQ Chipotle & Bell Pepper Salsa (Bresc) – 50 g
  • Pico de Gallo – 50 g
  • Grilled corn on the cob – 1/3 piece
  • Coriander
  • Grilled lime – ½ piece
  • Olive oil – ½ tbsp

Preparation

  1. Mix olive oil, Tex-Mex spices, and 20g of the BBQ Chipotle sauce. Marinate the chicken for 30 min. Grill the chicken until golden brown, then slice into strips. Heat the corn and kidney beans.
  2. Reheat the rice into lightly salted boiling water for 30 sec. Drain and mix with half of the kidney beans.
  3. Heat the Bandido sauce and tortillas according to the instructions on the packaging.
  4. Spread a layer of guacamole in the center of each tortilla. Fill them with chicken, kidney beans, red onion, pico de gallo, Bandido sauce, and BBQ Chipotle salsa.
  5. Serve the tacos with rice, corn, grilled lime, and coriander.

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