OPEN CHICKEN TACO WITHGUACAMOLE & CHARRED CORN

Directions

• FOR THE PICO DE GALLO:
  Deseed and finely chop the tomatoes, combine with the
  rest of the salsa ingredients and season to taste.
  FOR THE GUACAMOLE:
  Scoop out the flesh of the avocados and mash into a
  bowl with the balance of ingredients. Place in piping bag
  for serving.
  FOR THE LEMON GARLIC CREAM:
  Add Meadowland Classique to a metal bowl and whip
  until soft peak. Fold in lemon juice and crushed garlic.
  Place in piping bag for serving.
  FOR THE TACOS:
  Heat a skillet (use the same skillet for the limes – no fat
  needed). Rub corn with Marvello Butter Flavoured Spread
  and grill until semi-charred but not bitter. Keep turning
  until tender. Slice kernels off cob to be used for assembly.
  Heat a little vegetable oil in the skillet. Fry chicken
  schnitzels for about 3-4 minutes on each side or until
  golden brown and crispy.
  Place tacos on the grill on either side for 30 seconds.
  Slice cooked schnitzel and place on the taco.
  With a piping bag, add guacamole and cream. Sprinkle
  with salsa and corn. Garnish with coriander and fresh
  limes.