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Mexican Chicken Tacos

Use Sunday roast leftovers to make these delicious Mexican shredded chicken tacos for a quick lunchtime snack. For the authentic Mexican experience you’ll need to get your hands on some corn tortillas, but ordinary flour wraps will do the job.

Our Gran Luchito Chipotle Mayo gives these little beauties the perfect amount of smoke and spice. The addition of ingredients like fresh coriander, crunchy radish, and ripe sliced avocado make this chicken tacos recipe a winner every time.

Check our collection of perfect Summer recipes for more delicious ideas.

  • Prep time

    15 mins

  • Cook time

    5 mins

  • Total time

    20 mns

  • Ideal for

    Lunch

  • Make it

    Mexican

  • Serves

    4

How to make it

  1. Heat a griddle pan until smoking hot.
  2. Drizzle olive oil onto spring onions and peeled garlic cloves and use hands to cover them. Sprinkle with salt & pepper.
  3. Add onions to griddle pan and leave to char, turning occasionally until cooked and blackened slightly.
  4. Heat a frying pan and add corn tortillas one at a time for a few seconds each side until softened. Pile and wrap in a tea towel to keep warm.
  5. Arrange tortillas on a plate/board in piles of 2 (this will make it easier to eat as they won’t fall apart).
  6. Spread Gran Luchito Chipotle Mayo onto each top tortilla.
  7. Top with shredded/sliced leftover roast chicken, sliced avocado, thinly sliced radish, roughly chopped spring onion & garlic, a squeeze of lime and some fresh ripped coriander leaves.
  8. Sprinkle each with a little salt & pepper before serving.

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