Chicken Tacos

Tacos are a traditional Mexican dish that is enjoyed by many people around the world. We have here a recipe for simple chicken tacos, that is quite easy to prepare at home.

Every good taco needs a good taco shell base. For our recipe, we have used the Old El Paso Crunchy Taco Shells, provided to us by one of our partners, Blackgold Foods. This pack comes with 12 crunchy, ready-to-eat taco shells. They have a flavourful taste and does not get soggy easily. These taco shells can be quite filling and are a great option to have at home for those days when you don’t have time to prepare a big meal.  

Serving size: 5

Ingredients:

For the chicken:

• 300g boneless chicken
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp paprika
• 2/3 tsp chili powder
• ¼ tsp cumin
• ¼ tsp ground black pepper
• 1 tsp lime juice
• 1 tbsp olive oil

For the tacos:

• ½ medium avocado
• 1 ½ medium tomatoes
• ¼ medium onion
• 1 tsp chopped coriander leaves
• 1 tsp lime juice
• 5 Old El Paso Crunchy Taco Shells

For the dip:

• 3 garlic cloves
• 4 tbsp mayonnaise
• 1 tsp lime juice
• ¼ tsp paprika

Instructions:

1. Into a small bowl, add in ½ tsp garlic powder, ½ tsp salt, ½ tsp paprika, 2/3 tsp chili powder, ¼ tsp cumin and ¼ tsp ground black pepper to make the taco seasoning. Mix well and set aside.
2. Defrost 300g boneless chicken, cut it into very thin strips and rinse. Our strips were around 1 inch long and 1cm wide.
3. Place the chicken in a bowl and add the taco seasoning, along with 1 tsp lime juice. Mix well to coat the chicken strips evenly.
4. Next, heat a pan and add 1 tbsp olive oil.
5. Then, add in the chicken strips and cook on high heat for around 8 minutes or until they turn a dark golden brown in colour. Once done, remove to a plate and divide it into five equal parts.
6. Very finely dice the ½ medium avocado, 1 ½ tomatoes and ¼ onion and put it into a bowl.
7. Add in 1 tsp lime juice and 1 tsp chopped coriander leaves.
8. Using a spoon, mix everything together, lightly squashing the mixture to release more juice. Set aside.
9. To assemble the tacos, scoop the five portions of chicken to each of five Old El Paso Crunchy Taco Shell.
10. Then, evenly divide the avocado-tomato-onion mixture and put it on top of the chicken.
11. Now, onto preparing the dipping sauce. Add 3 cloves of garlic to a blender and blend until minced. This will take around 30 seconds on medium speed.
12. To the blender, add 4 tbsp mayonnaise, 1 tsp lime juice and ¼ tsp paprika. Blend again on low speed for 20-30 seconds. Then, pour the sauce to a small bowl and serve with the tacos.