Recipe: Lean And Green Chicken Tacos


Check out this lovely lean chicken taco recipe. We've left out the naughty stuff like cheese & sour cream so you can enjoy these Mexican bites on a little more frequent basis. And if we do say so ourselves the flatbread dough is exceptional. Mint and spinach give them a lovely green colour and subtle fresh flavour.


For The Tortillas

  • 175 ml water
  • 50 g baby spinach
  • 10 g fresh mint leaves
  • 400 g self-raising flour
  • 1 tsp salt
  • 50 ml extra virgin olive oil

For The Saucey Chicken

  • 1 tbsp olive oil
  • 2 chicken breasts
  • 1 red onion
  • 1 clove garlic
  • 1/2 red chilli
  • 3 plum tomatoes
  • 1 tbsp olive oil
  • 1 spirg fresh oregano
  • 1 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 tsp ground coriander
  • 200 ml chicken stock

For The Salsa

  • 1 red onion, peeled
  • 1/2 red chilli, deseeded
  • 2 corn on the cobs
  • 1 tbsp lime juice

For The Smashed Avo

  • 2 ripe avocados
  • 1 tbsp lime juice

To Finish

  • 1 handful lime wedges
  • 2 red chillies, sliced
Make the Dough

Step 1

Make The Dough

Put 50ml of the water into a small blender or a spice grinder. Add the spinach and mint and blitz to a smooth paste. Tip the flour and the salt into the mixing bowl of a stand mixer and pour in the green paste along with the remaining 125ml of water and the olive oil. Mix together with a dough hook and knead for a few minutes. Store the dough in the fridge until ready to roll.

Cook the Chicken

Step 2

Cook The Chicken

Preheat a griddle pan over a high heat, until smoking hot. Butterfly the chicken and rub with olive oil and season with salt and pepper. Grill the chicken in the pan for 2 minutes, before turning 90º. Cook for a further 2 minutes then turn the chicken over and repeat. Once well blackened, remove the chicken from the pan and set aside.

Make the Sauce

Step 3

Make The Sauce

Peel the onion and garlic. Roughly chop the onion, garlic, chilli and tomatoes. Heat the second tablespoon of oil in a small saucepan and add the onion, garlic and chilli to fry over a medium-low heat for 5 minutes, then add the tomatoes, oregano, spices and chicken stock. Simmer for 20 minutes, then blitz to a smooth sauce in a blender. Pour the sauce back into the saucepan, chop up the chicken and add to the sauce to poach for a couple of minutes to make sure it’s cooked through.

Prepare the Toppings

Step 4

Prepare The Toppings

Peel the red onion, then dice it with the chilli for the salsa. Slice the sweetcorn kernels off the cob and add them to a mixing bowl with the onion, chilli, juice of the lime juice and season well with salt and pepper. Peel the avocado and remove the stone. Dice, and then mash up the avocado just enough to leave some diced cubes in the mix. Add the lime juice and season to taste.

Cook the Tortillas

Step 5

Cook The Tortillas

Preheat a frying pan over a medium-high heat. Roll the dough as flat as possible on a slightly floured surface and cut into 15cm circles. Add 1-3 tortillas at a time, depending on the size of your pan. Fry for a few minutes, until parts of the dough begin to blacken then turn and repeat. Repeat the process for all of your dough, storing cooked tortillas under a clean, damp tea towel.

Assemble and Serve

Step 6

Assemble And Serve

Assemble by piling the chicken mix into the tortillas, then topping with the smashed avocado and salsa. Garnish with lime wedges, optional sliced red onion and chilli. Serves 4

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