No Nonsense easy chicken taco

Ingredients 10 Tacos

  • 1 Red onion (sliced)
  • 1 red pepper (sliced)
  • 1 medium shredded iceberg lettuce
  • olive oil (sauté chicken)
  • 5 medium tomatoes (sliced)
  • 1 pinch of paprika
  • 1½ teaspoons cumin
  • 500 g sliced free range chicken
  • 5 tblsp fresh coriander leaves
  • 12 corn taco shells
  • 2 juice of limes
  • 200 ml sweet chili sauce


  • 2 ripe avocados
  • ½ lime
  • 2 tablespoons crème fraîche


  1. Preheat the oven to 180ºC
  2. Add the chicken and stir for several minutes in hot olive oil then sprinkle cumin, salt and pepper. Cook until it has browned.
  3. For the salad slice the tomatoes, onions, peppers, shredded lettuce then pick the coriander leaves. Combine with the lime juice, sweet chili sauce then season carefully to taste.
  4. For the guacamole, halve and destone the avocados, then mash the flesh with a fork. Squeeze in the lime juice, add the crème fraîche, season, and gently mix it all up.
  5. Spread the taco shells out on a baking tray and place in the oven for 3minutes.
  6. Fill the shells with the salad, then chicken. Salsa and guacamole I like to serve in separate bowls and let everyone help themselves.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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