Ingredients: 

1/4 cup tequila

30 g Old El Paso taco spice mix

2 tsp lime zest, finely grated

1/4 cup lime juice

2 tbs coriander chopped fresh

1 tbs extra virgin olive oil

3 chicken breast fillets

1 yellow capsicum cut into strips

300 g canned corn kernels drained

1 packet Old El Paso Nachips

1 packet Old El Paso blue corn and sea salt tortilla chips

1 1/2 cups pizza cheese

2 tomatoes diced seeded

1 red onion sliced small

1 avocado chopped

400 g canned kidney beans drained rinsed

1/3 cup coriander coarsely chopped *extra

1 jar Old El Paso mild chunky salsa *to serve

1 tub sour cream *to serve

2 limes quartered *to serve *extra

Steps to Make It: 

Step 1: Combine tequila, spice mix, lime rind, 2 tablespoons lime juice, finely chopped coriander and oil in a medium bowl. Add chicken. Turn to coat. Set aside for 20 minutes to marinate.

Step 2: Preheat oven to 200C/180C fan-forced. Grease a large baking tray. Line with baking paper.

Step 3: Heat a chargrill pan over medium heat. Add chicken. Cook for 5 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Set aside to rest for 5 minutes. Slice thickly.

Step 4: Add capsicum and corn to pan. Cook, tossing occasionally, for 5 minutes or until charred. Remove from heat.

Step 5: Meanwhile, place chips on prepared tray. Top with cheese. Bake for 5-6 minutes or until cheese has melted.

Step 6: Combine tomato, onion, avocado and remaining lime juice in a bowl. Season with salt and pepper. Top cheese with beans, sliced chicken, capsicum mixture, tomato mixture and extra coriander. Serve with salsa, sour cream and lime wedges.

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