Chicken & Corn Tacos

Tis' the season... of corn! Indulge in the tastes of summer with these delicious chicken and corn tacos. The best part is you can make them any time with ILIOS frozen corn; frozen fresh and available all-year-round!

ILIOS Chicken & Corn Tacos

Ingredients:

2 tbsp of ILIOS olive oil

1 lime (halved)

2 boneless chicken breasts (chopped into small pieces)

1 cup of ILIOS frozen corn

1 cup of ILIOS cranberry beans (rinsed and drained)

1/2 cup of cooked ILIOS quinoa

2 cloves of garlic (minced)

Soft taco shells

TOPPINGS:

2-3 jalapeno peppers (sliced)

1 bunch of cilantro (chopped)

1 avocado (sliced)

GET CREATIVE!

Recipe:

1. Heat pan or skillet with ILIOS olive oil. Add chicken. Season with salt and pepper (to taste) and squirt with 1/2 lime juice.

2. Once chicken is fully browned (approx 5-7 mins.), add in corn, beans, cooked quinoa. Squirt with other half of lime juice and season with salt and pepper and minced garlic.

3. Cook for an additional 5-7 mins. During this time, heat your soft taco shells at low heat in oven or on BBQ.

4. Once fully cooked, remove from heat. Top warm taco shells with mixture and top with jalapeno peppers, avocado, cilantro. Add shredded cheese, salsa, sour cream or any other one of your favourite taco topping for extra flavour!

Piquillo Pepper Dip

Hosting some friends or family over the weekend? Heading out to a BBQ? Here is the PERFECT recipe to prepare for a crowd and serve with fresh cut veggies, pita chips or naan bread.

ILIOS Piquillo Pepper Dip

Ingredients:

1 jar of ILIOS Chick Peas 1 jar of ILIOS Grilled Piquillo Peppers 6 cloves of confit garlic* 5 tbsp water 3 tbsp lemon juice 4 tbsp ILIOS Extra Virgin Olive Oil 1.5 tbsp kosher salt 1/2 cup ILIOS Canola Oil

Recipe:

1. In a food processor or blender, add water, lemon juice, salt, chick peas, piquillo peppers and blend until smooth.

2. If you need more liquid, add a bit of water (only one tbsp at a time).

3. Once the mix is smooth, add in the olive oil with the motor still running slowl.

4. Allow dip to rest for at least 20 minutes in the fridge before serving. Enjoy!

*To make garlic confit, place canola oil and garlic cloves in a small pot and simmer gently for 30-45 mins until the garlic is tender but still keeps its shape.

Quinoa Tabbouleh

The best part about this quinoa tabbouleh is not that it is delicious AND healthy; but you can make it in advance and it will stay just as good if not BETTER as the day you made it!

Taboulé au Quinoa ILIOS

Ingredients:

1 cup of ILIOS quinoa 1 cup diced tomatoes 1 cup chopped parsley 1/4 cup chopped mint 1/2 cup diced red onion

1/2 cup red wine vinegar

3 tbsp lime juice

1 tsp kosher salt

To boil quinoa:

1L water

2 tbsp kosher salt

1/2 tsp turmeric

Recipe:

1. Bring the water, salt and turmeric to a boil in a medium sized pot.

2. Once boiling, add the quinoa and cook for 12 minutes. Strain and allow to cool.

3. Dice the red onion and place in a small pot with the red wine vinegar. Bring to a boil and cook for 4 minutes. Strain and reserve the onion. 

4. Dice the onion and chop the herbs.

5. Mix all ingredients into a bowl with lemon juice and salt.

6. Let marinate an hour or two before serving.