Chicken taco bowls

• 1 corn on the cob
• 1 tsp olive oil
• 4 corn tortillas
• 200 g cooked chicken breast
• Handful fresh coriander
• 1 lime - zest and juice
• 4 jalapenos, chopped
• 2 tbsp light mayonnaise
• 1 tsp sriracha ketchup
• 1 head iceberg lettuce, shredded

1. Heat oven to 200C, gas 6.
2. Brush the corn with the oil and fry in a non-stick pan until tender and charred, then cut away the kernels with a knife.
3. Heat the corn tortillas in the oven, one at a time until just coloured.
4. Mould each one over a glass kilner jar or a tumbler to make a bowl.
5. Shred the cooked chicken and put in a bowl with the coriander, zest and juice of 1 lime and jalapenos, then season.
6. Mix the mayonnaise and ketchup with a little water to make a dressing.
7. Put the lettuce in a taco bowl and top with the chicken.

corn, olive oil, corn tortillas, chicken breast, handful fresh coriander, lime zest, jalapenos, light mayonnaise, ketchup

Taken from cookpad.com/us/recipes/489935-chicken-taco-bowls (may not work)