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!
Ingredients
Dressing
- 125 ml – ½ cup sour cream
- Juice of 1 lime
- Chilli powder to taste
- Salt and pepper to taste
Tacos
- 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
Instructions
Tacos
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Reheat your shredded chicken in the microwave for a few seconds.
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Heat up your small tortillas and put them on a plate (feel free to double them).
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Portion the avocado evenly between the tortillas. Then top each tortilla with an even portion of the chicken, red onion, coriander leaves and chilly.
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Drizzle each taco with the dressing and serve immediately.
Recipe Notes
Toss the avocado slices in a bowl with a few tablespoons of lime or lemon juice to prevent them from browning.
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