The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ancho-spiced Free-range Chicken Tacos with Charred Corn Salsa
Turn up the heat by coating tender free-range British chicken in fiery ancho, then grilling to perfection. Then build your tacos by stuffing Cantina del Sabor's authentic corn tortillas with the grilled chicken, golden charred corn salsa and a generous drizzle of cooling garlic yoghurt. Perfect for Taco Tuesday!
High protein
5 plants
Serving size
Ingredients
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 600g British Free Range chicken thighs
- 1 unwaxed lime
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 2 onion
- 1 garlic clove
- 250g cantina del sabor corn tortillas (Corn (62%), Water, Oil)
- 80g rocket
- 140g sweetcorn (sweetcorn, water, salt)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
Nutritional Information
Calories: 565
Protein: 39g
Carbs: 40g
Fat: 28g
Ancho-spiced Free-range Chicken Tacos with Charred Corn Salsa
Turn up the heat by coating tender free-range British chicken in fiery ancho, then grilling to perfection. Then build your tacos by stuffing Cantina del Sabor's authentic corn tortillas with the grilled chicken, golden charred corn salsa and a generous drizzle of cooling garlic yoghurt. Perfect for Taco Tuesday!
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a large baking tray with silver foil
- Pull out a large frying pan, a sieve, a small bowl & a medium bowl
Time to grill
- Cut 1 onion into 2cm wedges
- Lay the chicken thighs flat onto the foil-lined baking tray. Drizzle with 2 tsp oil, sprinkle over the ancho spice mix and rub to coat
- Place the onion wedges alongside, then toss with 1 tsp oil and a pinch of salt and pepper. Grill for 11 mins, until golden
Meanwhile, make the corn salsa
- Drain the sweetcorn. Finely dice the remaining onion. Quarter the tomatoes
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown. Remove from the heat
- In the medium bowl, combine the charred corn, diced onion, rocket, tomatoes, juice from the lime and 1 tsp oil. Season with salt and pepper
Cook the tacos
- After 11 mins of grilling, drizzle the maple mustard dressing over the chicken and return to the oven for a further 5 mins, until golden and cooked through
- Rinse the large frying pan and reheat on high heat. Once hot, add 3-4 tacos to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tacos (3-4 per person)
Make the garlic yoghurt
- Finely chop or crush the garlic. Roughly chop the coriander
- In the small bowl, combine the yoghurt, coriander and garlic. Mix well and season with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken into strips
- Place the tacos onto plates. Spoon over the garlic yoghurt. Top with the charred corn salsa, grilled onion and ancho chicken
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