Make these chicken tacos, then check out our pork tacos, birria 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.


  • 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


  • 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


  • 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.

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Anna Glover profile
Anna GloverSenior food editor

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