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Spicy Chicken Tacos

Serves 4
Prep time: 15 mins
Cooking time: 15 mins

We have never met anyone who doesn’t love a good taco. These are packed with spicy chicken and loaded with trimmings to tingle your taste buds. They’re perfect for a family gathering or Saturday night fiesta.



  • 500g chicken breast, cut into bite-size strips
  • 2 Tbsp olive oil
  • 3 Tbsp Sriracha chilli sauce
  • 12 small soft shell flour tortillas


  • 2 large ripe avocados
  • 1 Tbsp chilli sauce
  • Small handful of coriander leaves, finely chopped
  • Salt and pepper

Pico de gallo:

  • 4 large tomatoes, deseeded and finely diced
  • ½ red onion, finely diced
  • 1 red chilli, finely diced (remove the seeds to reduce the heat)
  • Small handful of coriander, finely chopped
  • Salt and pepper
View the method


Halve the avocados and scrape the flesh into a bowl with a good pinch of salt and pepper and mash well. Add the chilli sauce and coriander, mix well and season to taste then set aside.


Pico de gallo:

Place all the ingredients in a large bowl, toss to combine, season to taste and set aside.



Mix the olive oil and chilli sauce in a large bowl. Add the chicken and toss until well coated. Cook the chicken in a large fry pan on a medium/high heat until dark, sticky and cooked through.


To serve:

Hold a soft tortilla in your hand and spread on some guacamole. Add some cabbage, a couple of slices of chicken, a few teaspoons of pico de gallo and finish with a flourish of coriander, chilli or your favourite hot sauce.

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