Ingredients
- Sauce
- Nonfat Plain Greek Yoghurt (5.3oz cup or 1/3 cup)
- Mayo (1/3 cup)
- Juice of 1 small lime
- Tajin
- Paprika
- Cumun
- Chile Powder
- Dip
- Chicken (I used Tenders)
- Frozen Corn (two 10oz bags)
- Half to Whole small Red Onion
- Paprika
- Cumin
- Tajin
- Salt
- Finishing Touches
- Cojita Cheese
- Cilantro
- Avocado
- Optional
- Tortilla Chips (for dipping)
Steps
- Coat chicken in small amount of Avocado oil. Season with salt, pepper, Tajin, cumin, & paparika. Cook in air fryer at 400° degrees for 13 minutes. Allow to cool.
- Mix all ingredients for the Dip together, seasoning to taste. Place bowl in fridge while preparing rest of dish.
- Finely dice red onion and heat in pan with butter for 2 minutes. Add corn and cook for another 10-12 minutes until corn is tasty (idk i just kept eating some until it was a good texture). Place in containers, sprinkle with salt, add chicken and allow to cool completely.
- Gently mix in sauce with cooled corn & chicken. Add in Cojita and cilantro to taste. Top with half of sliced avocado. Enjoy cold or warm! Especially good with Tortilla chips!