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Soft Chili Chicken Tacos

Soft Chili Chicken Tacos recipe

Soft Chili Chicken Tacos

Time: 45 min | Difficulty: Easy | Serves: 6-8


  • 450g Chicken Skinless Breast
  • ½ onion, chopped
  • 1 bay leaf
  • 1 large onion, chopped
  • 4 tomatoes, chopped
  • 2 green peppers, deseeded and chopped
  • 2 red chilli – charred in a dry pan
  • 1 tsp cumin seeds
  • 1 cup stock (use the chicken poaching liquid)
  • 6-8 soft tortillas
  • guacamole
  • salsa
  • shredded lettuce


  1. Poach Chicken Skinless Breast by putting in a pot and covering with water. Add chopped onion, bay leaf, salt and pepper. Bring to a slow simmer and simmer for 20 minutes. Allow to cool in the stock then remove and shred using two forks. Save the stock to add to chilli chicken mix.
  2. Heat a dash of oil in a pan. Add the onion and sauté gently until soften. Add the tomatoes, chopped green peppers, chillies and cumin seeds. Add the shredded chicken and stock and cook gently for 20 minutes, stirring occasionally. Taste and season as required.
  3. Add chopped sundried tomatoes, feta cheese and sliced chicken steaks. Add dollops of pesto, some shaved parmesan cheese and mix through.
  4. Serve wrapped in soft warmed tortillas, guacamole, salsa, shredded lettuce and queso fresco.

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