Name: Lighter Chicken Tacos with Charred Vegetables and Fresh Guacamole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tsp rapeseed oil; 1 tsp ground cumin; 1 tsp smoked paprika; 450g skinless chicken breasts, preferably organic; Salt and pepper, to taste; 4 medium tomatoes, preferably on the vine, halved; 1 red pepper, quartered; 1 small red onion, cut into 8 wedges; ¼ tsp rapeseed oil; Salt and pepper, to taste; 2 tsp lime juice; ¼ tsp ground cumin; Good pinch of chilli flakes; 2 medium-sized ripe avocados, stoned, peeled, and roughly chopped; 4 tsp lime juice; 2 spring onions, ends trimmed, finely chopped; 3 tbsp chopped coriander; Good pinch of chilli flakes; Salt and pepper, to taste; 8 corn taco shells; 8 tsp 0% Greek yogurt; 2 Little Gem lettuces, shredded; Chopped coriander, for garnish; Lime wedges, for squeezing over

Ingredients

2 tsp rapeseed oil

1 tsp ground cumin

1 tsp smoked paprika

450g skinless chicken breasts, preferably organic

4 medium tomatoes, preferably on the vine, halved

1 red pepper, quartered

1 small red onion, cut into 8 wedges

¼ tsp rapeseed oil

2 tsp lime juice

¼ tsp ground cumin

Good pinch of chilli flakes

2 medium-sized ripe avocados, stoned, peeled and roughly chopped

4 tsp lime juice

2 spring onions, ends trimmed, finely chopped

3 tbsp chopped coriander

Good pinch of chilli flakes

8 corn taco shells

8 tsp 0% Greek yogurt

2 Little Gem lettuces, shredded

Chopped coriander (for garnish)

Lime wedges, for squeezing over

Instructions

Step 1: Mix 2 tsp rapeseed oil with 1 tsp ground cumin and 1 tsp smoked paprika on a large plate. Rub this spiced oil onto the chicken breasts and season with pepper and a pinch of salt. Cover and set aside while you prepare the salsa.

Step 2: Heat the grill to high for 10 minutes. Line a large baking tray with foil and place the tomato halves cut-side up, along with the quartered red pepper and red onion wedges. Brush ¼ tsp rapeseed oil over the onion, then season the tomatoes and onion with pepper. Grill for 12-15 minutes, turning the tomatoes and onion halfway through until they are charred. Remove from the grill and set aside to cool. Cover the pepper with cling film to soften its skin for easier peeling later.

Step 3: For the guacamole, mash the avocados lightly in a bowl, leaving some chunks for texture. Stir in 4 tsp lime juice, chopped spring onions, 3 tbsp coriander, and a pinch of chilli flakes. Season with pepper and a little salt to taste.

Step 4: Re-line the baking tray with foil, place the chicken breasts plump-side up, and grill for about 10 minutes until cooked through, without turning. Meanwhile, scoop out and discard excess seeds and juice from the tomatoes to keep the salsa from becoming too watery. Peel and discard the pepper skin when cooled, then chop the pepper, tomatoes, and onion. Combine these in a bowl with 2 tsp lime juice, ¼ tsp ground cumin, a pinch of chilli flakes, pepper, and a pinch of salt to make the salsa.

Step 5: Once the chicken is cooked, remove it from the grill and cover loosely with foil. Let it rest for 5 minutes. Preheat your oven to 180°C (160°C fan)/gas mark 4. Slice the chicken into chunky pieces and spoon over any resting juices.

Step 6: Warm the corn taco shells in the oven on a baking sheet for 2-3 minutes. Serve the chicken, taco shells, yogurt, lettuce, chopped coriander, guacamole, salsa, and lime wedges in separate bowls so everyone can build their own tacos.

Tips & Variations

Use skinless chicken breasts and minimal oil to reduce fat while keeping the meat tender and flavorful.

Swap corn taco shells for soft tortillas if preferred, but corn shells offer a lower calorie and crisper alternative.

Enhance the salsa with additional fresh herbs like mint or parsley for a different flavor profile.

Add a bit of finely chopped jalapeño to the guacamole if you like extra heat.

Storage

Store leftover grilled chicken and salsa separately in airtight containers in the fridge for up to 2 days. Guacamole is best eaten fresh but can be covered tightly with plastic wrap pressed onto the surface to prevent browning and kept for up to 1 day. Reheat chicken gently in the oven or microwave before serving, then assemble tacos fresh.

FAQs

Can I use other types of chicken for this recipe?

Yes, you can use chicken thighs or drumsticks if preferred, but adjust grilling time accordingly as these cuts may take longer to cook through.

What can I substitute for rapeseed oil?

Light olive oil or vegetable oil can be used as alternatives to rapeseed oil without affecting the flavor or texture significantly.