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Chicken Tacos

10 serves

30 minutes

Cooking Time:
120 minutes


• 1 whole chicken
• 10 tortillas (regular or gluten-free depending on preference)
• 2 Del Monte avocados
• 250g baby plum tomatoes
• 200g feta cheese
• 1 lemon
• 1 garlic bulb
• Olive oil
• Fresh herbs: Basil, mint and coriander
• For the salsa:
• 500g Del Monte passata
• 2 fresh chillies
• 1 shallot, sliced
• 2 tbsp cider vinegar
• 2 tbsp olive oil
• Fresh herbs: same as before


1)First of all, you need to prepare the chicken. Preheat your oven to 190°C place the basil leaves under the chicken skin so the meat can absorb all the flavour during cooking then rub the chicken all over with oil, salt and pepper. 2)Peel and smash the garlic bulb so the cloves are crushed then cut the lemon in half and pop it all inside the chicken. Place it into a roasting tray before putting it into the oven for 1 and a half hours until it’s cooked through and the juices run clear. 3)The salsa is super-simple, just get all the ingredients, chop or peel them (remembering to remove the seeds from the chillies), stick them in the blender and blitz until it’s smooth. Use the time that the chicken’s cooking to prepare the other ingredients too – tear the lettuce into strips, chop the plum tomatoes into halves, crumble the feta into a bowl and then prep the avocados. You can use these to make guacamole, or just cut into chunks, it’s your choice! 4)Leave the chicken to cool slightly, then using two forks to pull away from each other, shred the meat and place it in a serving bowl. 5)You can either put the tacos together and serve, or put all the bowls in the middle of the table and let everyone loose!

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