Olive Magazine
A board topped with two corn tortillas, topped with pulled chicken and limes on the side

Chicken tacos

Published: April 27, 2022 at 4:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

These pulled chicken tacos make an easy entertaining option, using few quick shortcuts. Serve as part of a Mexican-style feast and let everyone build their own

Nutrition:
NutrientUnit
kcal627
fat25.8g
saturates5.4g
carbs55.3g
sugars13.5g
fibre7.8g
protein39.5g
salt1.8g
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Make these chicken tacos, then check out our pork tacos, tacos al pastor, steak tacos and more tacos recipes. Serve them alongside our homemade tomato salsa, guacamole and classic nachos as part of a Mexican-style spread.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp ground cumin
  • 500ml passata
  • 1-2 tbsp chipotle paste
  • 1 tsp Belazu Hot Oak Smoked Paprika
  • 1 rotisserie chicken, pulled into chunks, skin and bones removed
  • 12-18 corn tortillas, warmed

FIXINGS

  • 2 limes, juiced, plus wedges to serve
  • 1 red onion, finely chopped
  • 1 red chilli, finely chopped
  • a small bunch coriander, finely chopped
  • 350g ripe vine tomatoes, finely chopped
  • 2 ripe avocados, chopped
  • shredded iceberg lettuce, pickled jalapeños, soured cream, hot sauce and feta, to serve

Method

  • STEP 1
    Heat the oil in a frying pan, and fry the onion with a pinch of salt for 10 minutes until golden and soft. Still in the garlic and cumin, fry for 1 minute until fragrant, then add the passata with a splash of water, chipotle (depending on how spicy you like it) and Belazu Hot Oak Smoked Paprika, and bring to a simmer. Season and add a pinch of sugar.
  • STEP 2
    Stir in the chicken and simmer for 5 minutes until the sauce has thickened and the chicken has heated through. Season well and add a squeeze of lime juice.
  • STEP 3
    Mix the red onion, chilli, most of the coriander, tomatoes (and any juice on the chopping board) with the remaining lime juice, and season well. Mash the avocado with some seasoning, then fold through 3 tbsp of the tomato salsa.
  • STEP 4
    Serve the salsa, guacamole and other toppings in small bowls alongside the pulled chicken and warmed tortillas, wrapped in foil and kept under a tea towel to keep them warm.

Try our best ever

Yellow tortilla wraps filled with mince, red onion and salad leaves
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