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🌮 It's taco time! Try these super spicy chicken tacos for a speedy, tasty hit of Mexico's greatest street food! 🇲🇽


2 people

Total time

25 minutes






  • 6 chicken thighs (skinless and boneless)
  • 2 tsp chilli powder
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp hot smoked paprika
  • ½ tsp salt
  • 1 garlic clove (finely chopped)
  • 1 tbsp rapeseed oil
  • 1 tbsp sour cream
  • 1 tbsp water
  • ½ lime (juice)
  • 8 small soft tacos ((10cm diameter))
  • 1 fresh coriander
  • guacamole ((recipe here))
  • sour cream
  • Sriracha hot sauce
  • 150 g sweetcorn
  • 1 tsp cumin
  • 1 tsp smoked hot paprika
  • ½ small red chilli (finely sliced)
  • 1 fresh coriander (finely chopped)
  • salt and peper (seasoning )


  1. Remove excess fat from the chicken thighs and then slice each one into three strips, set aside.
  2. Mix the marinade ingredients together in a bowl, season with black pepper.
  3. Add the chicken and coat thoroughly. Leave to marinate for at least 30 minutes but preferably up to 24 hours.
  4. Place a cast iron griddle pan on a high heat for at least 5 minutes until close to smoking hot. Add the chicken in small batches, being careful not to overcrowd the pan.
  5. Turn the chicken every 30 seconds to a minute and cook for 2-3 minutes. Heat a frying pan on a low-medium heat. Transfer the griddled chicken to the frying pan to heat through for 5-10 minutes.
  6. For the charred sweetcorn, add a little oil to a frying pan on a high heat. Add all the ingredients to a pan, mix together so evenly coated then leave to char. Aggravate the pan every minute or so to prevent them from sticking. Cook for 3-5 minutes or until charred.
  7. Cook the soft tacos in a dry frying pan according to packet instructions.
  8. Assemble the tacos. Spoon guacamole on the bottom, followed by a few strips of chicken. Spoon on some of the charred sweetcorn, followed by sour cream, coriander and sriracha hot sauce.
  9. Serve and enjoy!

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