Ancho Chicken Tacos with Roast Tomato Salsa, Guacamole & Carrot Slaw

Serving size

1 person 2 people 4 people

Ingredients

2 little gem lettuce
250g cantina del sabor corn tortillas

(Corn (62%), Water, Oil)
80g greek style yoghurt (Milk)
600g British Free Range chicken thighs
2 carrot
1 unwaxed lime
1 avocado
200g baby tomatoes
1 handful of fresh coriander
25g honey
1 tbsp ancho spice blend

(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	630Kcal
	494kJ	2635kJ
Fat	6.4g	34g
of which saturates	1.7g	9.2g
Carbohydrates	8g	43g
of which sugars	3.0g	16g
Protein	7.4g	40g
Salt	0.22g	1.2g
Fibre	1.2g	6.3g

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Ready in 20 High protein 5 plants

Ancho Chicken Tacos with Roast Tomato Salsa, Guacamole & Carrot Slaw

Prep time: 20 mins

Total time: 20 mins

Cuisine: Mexican

Food group: Poultry

Turn up your next Taco Tuesday with these crowd-pleasing tacos. Think tender British free-range chicken, pan-fried til golden and glazed in a sticky honey anchp marinade. A vibrant slaw, starring crunchy carrot and crisp lettuce. A bright salsa, made with sweet roast tomatoes and charred spring onions. And cooling, creamy guacamole. All stuffed in Cantina del Sabor Cali street tacos, for those authentic Mexican flavours. Delish!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out 2 large frying pans, a large bowl, 2 medium bowls, a grater & a measuring jug

Get roasting

Roughly chop the spring onions, keeping the green and white parts separate
Add the whole tomatoes to the lined baking tray with 1 tsp olive oil and a pinch of salt. Roast for 18-20 mins, until soft
After 10 mins, add the spring onion greens to the tray and continue roasting

Time for chicken

Heat a large frying pan with 1 tbsp olive oil on medium heat. Once hot, lay the chicken flat in the pan and cook for 8 mins on one side, then flip and cook for a further 9 mins, until golden and cooked through
Meanwhile, in the small bowl, mix together the ancho spice, honey and 100ml water
Pour the ancho sauce over the chicken and stir to coat. Cook for 3 mins, until the chicken is cooked through and the sauce has thickened
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Remove the chicken from the pan and leave to rest

Make the slaw & guac

Coarsely grate the carrots. Thinly slice the lettuce. Zest the lime
Add the carrot, lettuce, yoghurt and half the lime zest to the large bowl. Season with salt and pepper
Roughly mash the avocados with the back of a fork and place into a medium bowl. Roughly chop the coriander and add half to the bowl, along with the spring onion whites, juice from the lime, 1/2 tbsp olive oil and a pinch of salt and pepper. Mix to combine

Heat the tacos & make the salsa

Heat the other large frying pan high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
When ready, transfer the roasted veg to the other medium bowl, along with the remaining coriander and lime zest. Season with salt pepper. Pour over any chicken cooking juices and mash into a chunky salsa

Plate up

Thinly slice the chicken against the grain into strips
Serve the tacos onto plates. Spread the guacamole onto each taco. Top with the chicken, slaw and salsa