Chicken Tacos

chicken tacos6

Mexican food gets me every time…taco tuesday in our house is a real thing…so is taco wednesday and taco monday on occasion. So many different variations can be made…with a couple of staple base ingredients: lime, cilantro, avocado. I love em all! This chicken taco variation is super fresh tasting. And heaps more healthful than the traditional ground beef, cheese, sour cream version (though let’s not diss that one…it’s a classic). But feel free to gobble a couple of these up without feeling too guilty… i know i did! I also used the leftover chicken and salsa the following day on my lunchtime salad. Delicious!

chicken tacos

I made up this marinade by combining some of my favourites: lime zest and juice, cilantro, plain yogurt, cumin… let your chicken marinate for a number of hours to allow the flavours to do their thing…

chicken tacos2

A fresh peach salsa and avocado cream from Jillian Harris’ blog were the perfect compliments to the chicken. I made some slight tweaks to the avocado cream. I used less buttermilk and added a touch of olive oil.  I also stirred in a generous helping of smoked paprika to give additional flavour.

chicken tacos4

Chicken Tacos
Serves: 12 tacos
  • 1 cup plain greek yoghurt
  • 1 bunch cilantro, chopped
  • ¾ tsp tsp cumin
  • juice of 1 lime
  • ¼ tsp smoked paprika
  • ½ cup olive oil
  • coarse sea salt
  • freshly ground pepper
  • 6 chicken breasts, chopped into small pieces
  • corn tortillas
  1. Mix all ingredients together.
  2. Combine with the chopped chicken breasts and place in a ziploc bag.
  3. Allow chicken to marinate at least 1 hour.
  4. Saute chicken allowing it the juices to evaporate.
  5. Spoon onto warmed corn tortillas.
  6. Top with salsa and guacamole, roughly chopped cilantro and freshly squeezed lime juice.

chicken tacos5


Enjoy!! xo