My family’s favourite Sunday roast is my Roast Brined Chicken. It is very moist and because we all like it so much, I usually buy a big chicken so that we get leftovers for the following day. I usually make a classic Chicken Salad with the leftover chicken, but this time I thought of trying something different and go the Mexican way, especially since tomorrow is Cinco de Mayo. Ohhh how I love Mexico! My husband and I visited the south over 10 years ago and it was an amazing adventure! The food was fantastic and so different compared to the stuff you get at Mexica restaurants. I have been craving Mexican food lately, so it had to be tacos. This is a very simple recipe that requires few, but delicious ingredients. What sets it apart is the slightly spicy and tangy sour cream dressing and I absolutely recommend an extra squeeze of lime juice on the top, just before eating them. If you have any leftover roast chicken (even rotisserie chicken), I recommend you try these quick and easy tacos! Feliz Cinco de Mayo y… ¡Que viva México!!
Easy Chicken Tacos
Easy Chicken Tacos - a finger-licking way to use up your leftover roasted chicken!
- 125 ml – ½ cup sour cream
- Juice of 1 lime
- Chilli powder to taste
- Salt and pepper to taste
- 375 gms – 3 cups shredded cooked chicken
- 8-10 small flour tortillas
- 1 avocado peeled, pitted and sliced
- ½ red onion minced
- 1 small chilly pepper sliced (optional)
- Fresh lime wedges
- Coriander leaves
Reheat your shredded chicken in the microwave for a few seconds.
Heat up your small tortillas and put them on a plate (feel free to double them).
Portion the avocado evenly between the tortillas. Then top each tortilla with an even portion of the chicken, red onion, coriander leaves and chilly.
Drizzle each taco with the dressing and serve immediately.
Toss the avocado slices in a bowl with a few tablespoons of lime or lemon juice to prevent them from browning.