Main Meals

Spiced nacho-crumbed chicken with avocado and fresh corn rice

30 minutes
10 minutes
Wine/Spirit Pairing
Miles Mossop Saskia White Blend 2010

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  • 500 g chicken fillets
  • 2 T Chilli con Carne Mexican spice mix
  • 1 cup thick sour cream or crème fraîche
  • 200 g nachos, coarsely crushed
  • Lemon or lime wedges, for serving
  • For the avocado sauce, mix:
  • 1 large or 2 small avocados, roughly mashed
  • 1 T lemon or lime juice
  • 1-2 T chopped coriander
  • Sea salt and freshly ground black pepper, to taste
  • For the fresh corn rice, mix:
  • 2 cups hot freshly cooked brown rice
  • 1 cup fresh corn kernels
  • 3 T chopped coriander
  • Sea salt and freshly ground black pepper, to taste

Slice each fillet across into six strips. Mix with the spice, then dip into the sour cream and then into the nacho crumbs.

Arrange on a baking sheet lined with baking paper.

Refrigerate while preheating the oven to 220°C. Bake for 10 minutes, or until golden and just cooked.

Serve with the avocado sauce and lemon wedges, and the rice on the side.

Cook’s notes: Do the same with fish fillets. For a change, try Woolworths’ chicken fajita spice mix and use thick mayonnaise instead of sour cream. Add some chopped pickled jalapeños or fresh chilli to the avocado sauce.

See more recipes that feature avocados here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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