For a healthy alternative, replace taco night with Mexican soup night on your weekly menu. Serve with crisp tortilla chips and a tomato and avocado salsa.
2 eschallots, finely chopped
1 garlic clove, finely chopped
1 avocado, roughly chopped
100g mixed cherry tomatoes, crushed
2 tbsp lime juice
¼ cup olive oil, plus 2 tbsp extra ½ cup coriander, torn
8 long red chillies
1 head garlic, halved horizontally
1 red onion, sliced
2 celery stalks, finely chopped
2 tsp ground coriander
2 tsp ground cumin
4 cups corn kernels
2 cups cooked chicken
1 litre chicken stock
crisp tortilla chips, to serve
Make salsa: Place eschallots, garlic, avocado, tomatoes, lime juice, 2 tablespoons olive oil, and torn coriander in a bowl. Mix well and season with sea salt and freshly ground black pepper. Refrigerate until needed.
Preheat a grill or barbecue over high heat. Chargrill chillies and head of garlic for 8-10 minutes, or until they start to blacken (the garlic may take a little longer). When cool enough to handle, peel and dice chillies and squeeze out garlic, roughly chop, and set aside.
Heat oil in a saucepan; add onion and celery and cook for 3-4 minutes, or until tender. Add ground coriander and cumin and cook for 1 minute. Add corn, chicken, and stock along with reserved chilli and garlic. Cook for 8-10 minutes, or until corn is tender. Season to taste with sea salt and freshly ground black pepper. Divide among 4 bowls and top with salsa. Serve with tortilla chips.