rice Archives

Fish recipes

Japanese seafood rice pot

15 minutes

Spiced nacho-crumbed chicken with avocado and fresh corn rice

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

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

Method

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.

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Spiced nacho-crumbed chicken with avocado and fresh corn rice

Spiced nacho-crumbed chicken with avocado and fresh corn rice

Ingredients

Method