Use leftover chicken 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 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. You could try finishing them off with a dollop of our chipotle salsa.
Make the perfect lunch by serving these leftover chicken tacos with a bowl of our tortilla soup.
Warm corn tortillas in a dry pan
Griddle spring onions and garlic cloves
Build Mexican chicken tacos on soft tortillas with Gran Luchito chipotle mayo
Squeeze lime and garnish with fresh coriander
How to make it
Heat a griddle pan until smoking hot.
Drizzle olive oil onto spring onions and peeled garlic cloves and use hands to cover them. Sprinkle with salt & pepper.
Add onions to griddle pan and leave to char, turning occasionally until cooked and blackened slightly.
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.
Arrange tortillas on a plate/board in piles of 2 (this will make it easier to eat as they won’t fall apart).