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.
Serving size
Ingredients
Ingredients
-
60g maple and mustard dressing (use half) (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 1 garlic clove
-
250g cantina del sabor corn tortillas (use half)(Corn (62%), Water, Oil)
- 1 unwaxed lime
- 40g rocket
- 75g seasonal tomatoes
-
140g sweetcorn(sweetcorn, water, salt)
- 300g British Free Range chicken thighs
- 1 onion
-
1 tbsp ancho spice blend(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 129Kcal | 638Kcal |
| 539kJ | 2668kJ | |
| Fat | 6.4g | 32g |
| of which saturates | 1.8g | 8.7g |
| Carbohydrates | 10g | 48g |
| of which sugars | 3.2g | 16g |
| Protein | 8.2g | 41g |
| Salt | 0.5g | 2.5g |
| Fibre | 1.3g | 6.6g |
Ingredients
Ingredients
-
60g maple and mustard dressing (use a quarter) (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 onion (use half)
- 80g greek style yoghurt (use half) (Milk)
-
250g cantina del sabor corn tortillas (use a quarter)(Corn (62%), Water, Oil)
- 75g seasonal tomatoes (use half)
- 40g rocket (use half)
- 1 garlic clove (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
-
1 tbsp ancho spice blend (use half)(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
-
140g sweetcorn (use half)(sweetcorn, water, salt)
- 150g British Free Range chicken thighs
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 129Kcal | 638Kcal |
| 539kJ | 2668kJ | |
| Fat | 6.4g | 32g |
| of which saturates | 1.8g | 8.7g |
| Carbohydrates | 10g | 48g |
| of which sugars | 3.2g | 16g |
| Protein | 8.2g | 41g |
| Salt | 0.5g | 2.5g |
| Fibre | 1.3g | 6.6g |
High protein
5 plants
Ancho-spiced Chicken Tacos with Charred Corn Salsa & Garlic Yoghurt
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!
Cooking Instructions
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a grater
Grill the chicken
- Cut half the onion into 2cm thick wedges
- Place the chicken thighs flat onto the foil-lined baking tray. Drizzle with 1/2 tsp oil, sprinkle over the ancho spice mix and rub to coat. Place the onion wedges alongside, toss with 1/2 tsp oil and a pinch of salt and pepper. Grill together for 11 mins
Make the corn salsa
- Meanwhile, drain the sweetcorn. Finely dice the remaining onion. Quarter the tomatoes
- Heat the large frying pan with 1/2 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 1/2 tsp olive oil. Season with salt and pepper
Finish roasting & cook the tacos
- After 11 mins of grilling, drizzle the half pack of maple mustard dressing over the chicken and return to the oven for a further 5 mins, until golden and cooked through
- Clean the 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 tacos per person)
Make the garlic yoghurt
- Finely grate 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 thighs into strips
- Divide the tacos between plates. Spoon over the garlic yoghurt. Top with the charred corn salsa, grilled onion and ancho sliced chicken
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