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Chicken Tacos

10 serves

30 minutes

Cooking Time:
120 minutes


• 1 whole chicken
• 10 flour tortillas
• 2 Del Monte avocados
• a few sprigs of fresh thyme
• olive oil
• 1 lemon
• 1 bulb of garlic
• 250g cherry tomatoes
• few leaves of fresh mint and coriander
• 200 g feta cheese
• 500g Del Monte Passata
• 2 fresh red or green chillies
• 2 spring onions , trimmed
• 2 tablespoons cider vinegar
• 2 tablespoons extra virgin olive oil
• few leaves of fresh mint and coriander


1)Preheat the oven to 190ºC. Bash the thyme leaves in a pestle and mortar with a good pinch of salt and pepper, then rub all over the chicken with a lug of olive oil. Halve the lemon, peel and bash the garlic bulb, then stuff inside the chicken cavity. Place the bird in a snug-fitting roasting tray and pop in the hot oven for around 1 hour 30 minutes, or until cooked through. 2)To make the salsa, mix all the ingredient into a blender until smooth. 3)Once cooked, allow the chicken to cool slightly, then strip away the flesh, shredding it as you go. Shred the lettuce, quarter the cherry tomatoes, then halve and destone the avocados. 4)To assemble the tacos, pop some shredded chicken onto the middle of a tortilla, top with some lettuce, mint and coriander leaves and a few tomatoes. Scoop over the avocado flesh, crumble a little feta on top and finish with a drizzle of salsa.

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