Mexican Chicken Tacos

Get ready for a nourishing taco experience that combines tender, golden crumbed chicken with fresh, vibrant toppings, all wrapped up in a warm tortilla!

Recipe by Jay Miller
30 minutes


  • 1 pack of Farmer Brown’s 400g
  • Nourish Lightly Dusted Crumbed Chicken Strips
  • 8 small corn or flour tortillas
    cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1 cup shredded cheese
  • 1 avocado, sliced
  • 1/4 cup fresh ccoriander, chopped
  • 1 lime, cut into wedges

To serve:

  • Salsa (store-bought or homemade)
  • Sour cream
  • Hot sauce (optional)

How To Make Mexican Chicken Tacos

  1. Cook the Chicken Strips: Preheat your oven according to the instructions on the Farmer Brown’s chicken strips package. Place the chicken strips on a baking sheet and bake as directed until golden and crispy. Once cooked, remove from the oven and let them cool slightly before slicing into bite-sized pieces.
  2. Prepare the Toppings: While the chicken is cooking, prepare the taco toppings: shred the lettuce, dice the tomatoes and red onion, shred the cheese, slice the avocado, and chop the cilantro.
  3. Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are warm and pliable. You can also warm them in the oven wrapped in foil.
  4. Assemble the Tacos:
    Place a few pieces of sliced chicken in the center of each tortilla.
  5. Top with shredded lettuce, diced tomatoes, red onion, shredded cheese, and avocado slices. Add a spoonful of salsa and a dollop of sour cream on top. Sprinkle with chopped chopped coriander. If you like extra heat, add a few drops of hot sauce. Serve the tacos immediately with lime wedges on the side for squeezing over the top.