Birds Eye Chilli Grilled Chicken Tacos
Nov 07, 2022
Birds Eye Chilli Grilled Chicken Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Servings
6
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.
Charmaine Mampe Ramalope-Makhubela
Ingredients
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3 1/2 lbs chicken breast, boneless, skinless
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3 tbsp olive oil
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2 tbsp Bird’s Eye Chilli Sauce
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1 lemon, juiced
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2 tsp sea salt
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1 tsp ground black pepper
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1 tsp EACH: garlic powder, onion powder
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1 tsp EACH: ground cumin, ground coriander
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1 tsp smoked paprika
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12 soft shell flour/corn tortillas
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2 large avocados, peeled and sliced
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1 cup feta, crumbed
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1/2 cup salsa
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1/4 cup sour cream
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1/2 cup sweet corn
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2 jalapeños, sliced
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2 scallions, sliced
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1 cup fresh cilantro
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3 limes, halved
For the Grilled Chicken:
For the Tacos:
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.
