Name: Chicken Tacos with Tomato Salsa and Guacamole
Prep time: 20 min
Cook time: 10 min
Ingredients: 2 large Lilydale Free Range Chicken Breasts (approx 500gm); 30gm packet taco seasoning; 2 tblsp olive oil; 200gm tomato medley roughly diced; 1 corn cob, kernels removed; 2 green onions, thinly sliced; 1/4 cup coriander leaves, chopped; 2 tblsp lime juice; 1 large avocado, mashed; 1/2 red onion, finely chopped; 12 white corn tortillas, to serve (312gm packet); Lime wedges, coriander sprigs and sour cream, to serve

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season
Heat a large non-stick frying pan with 1 tblsp olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired
Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tblsp lime juice. Stir to combine
In another medium bowl, combine avocado, red onion and remaining lime juice. Season
Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired

Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season
Heat a large non-stick frying pan with 1 tblsp olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired
Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tblsp lime juice. Stir to combine
In another medium bowl, combine avocado, red onion and remaining lime juice. Season
Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired

Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season
Heat a large non-stick frying pan with 1 tblsp olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired
Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tblsp lime juice. Stir to combine
In another medium bowl, combine avocado, red onion and remaining lime juice. Season
Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired

Ingredients

Method

Feedback and Reviews

Follow Lilydale for more recipes

See the entire Lilydale recipe collection

Ingredients

Method

More Chicken Recipes

Follow Lilydale for more recipes

See the entire Lilydale recipe collection