Birds Eye Chilli Grilled Chicken Tacos

Name: Birds Eye Chilli Grilled Chicken Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 1/2 lbs chicken breast, boneless, skinless; 3 tbsp olive oil; 2 tbsp Bird’s Eye Chilli Sauce; 1 lemon, juiced; 2 tsp sea salt; 1 tsp ground black pepper; 1 tsp EACH: garlic powder, onion powder; 1 tsp EACH: ground cumin, ground coriander; 1 tsp smoked paprika; 12 soft shell flour/corn tortillas; 2 large avocados, peeled and sliced; 1 cup feta, crumbed; 1/2 cup salsa; 1/4 cup sour cream; 1/2 cup sweet corn; 2 jalapeños, sliced; 2 scallions, sliced; 1 cup fresh cilantro; 3 limes, halved

Nov 07, 2022

Birds Eye Chilli Grilled Chicken Tacos

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

30 minutes

Cook Time

15 minutes

Calories

350

Blow your taste buds away with this flavor-packed grilled chicken taco recipe made with succulent and spicy chicken breast that’s marinated in our Bird’s Eye Chilli Sauce.

Author:

Charmaine Mampe Ramalope-Makhubela

Image of Birds Eye Chilli Grilled Chicken Tacos

Ingredients

For the Grilled Chicken:

3 1/2 lbs chicken breast, boneless, skinless
3 tbsp olive oil
2 tbsp Bird’s Eye Chilli Sauce
1 lemon, juiced
2 tsp sea salt
1 tsp ground black pepper
1 tsp EACH: garlic powder, onion powder
1 tsp EACH: ground cumin, ground coriander
1 tsp smoked paprika

For the Tacos:

12 soft shell flour/corn tortillas
2 large avocados, peeled and sliced
1 cup feta, crumbed
1/2 cup salsa
1/4 cup sour cream
1/2 cup sweet corn
2 jalapeños, sliced
2 scallions, sliced
1 cup fresh cilantro
3 limes, halved

Directions

Start by marinating the chicken breast. Place the chicken breast into a large bowl. Add the olive oil and squeeze fresh lemon juice.
Add in all the ingredients and use your hands to massage the marinade until each piece of meat is well coated.
Place into the refrigerator to marinate for at least 30 minutes. For best results, marinate overnight.
Preheat large skillet until it’s hot. Add the marinated chicken thighs onto the hot skillet. Grill for 5 mins or until the chicken naturally releases from the skillet. Turn the chicken and cook for about 3-4 minutes.
Remove from skillet and set aside on a plate to rest for 5 minutes. Once rested, slice the meat into bite-sized pieces.
To assemble the taco: spread sour cream onto a warmed tortilla, top with fresh cilantro, grilled chicken, dollops of salsa, sweet corn, avocado slices, crumbled feta, sliced scallions and jalapeños.
Squeeze fresh lime juice over the taco and enjoy.