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.
Serving size
Ingredients
Ingredients
- 3 spring onion
- 2 little gem lettuce
-
250g cantina del sabor corn tortillas
- 160g greek style yoghurt (Milk)
- 600g British Free Range chicken thighs
- 2 carrot
- 2 unwaxed lime
- 1 avocado
- 1 handful of fresh coriander
- 25g honey
-
1 tbsp ancho spice blend
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 153Kcal | 591Kcal |
| 640kJ | 2473kJ | |
| Fat | 7.9g | 31g |
| of which saturates | 2.5g | 9.5g |
| Carbohydrates | 11g | 41g |
| of which sugars | 3.7g | 14g |
| Protein | 10g | 40g |
| Salt | 0.3g | 1.2g |
| Fibre | 1.1g | 4.4g |
Ancho Chicken Tacos with Avocado Crema & Carrot Salad
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
Cooking Instructions
Before you start
- Pull out a large frying pan, a large bowl, a medium bowl, a small bowl & a grater
Marinate the chicken & toss the salad
- In the large bowl, add the chicken, ancho spice, 1 tbsp olive oil and a good pinch of salt and pepper. Zest one lime into the biowl, then toss to combine. Set aside
- Coarsely grate the carrots (peel optional). Trim and thinly slice the spring onions and lettuce. Add the prepped veg and lime zest to the medium bowl with the juice from the lime and a pinch of salt. Toss to combine
Toast the tacos
- Heat the large frying pan on 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). Alternatively, preheat the grill to high (240C). Lay the tortillas onto a foil-lined baking tray and grill for 2-3 mins on each side
Fry the chicken
- Reheat the frying pan with 1 tsp olive oil on medium heat. Once hot, lay the chicken thighs flat and cook for 8 mins on one side, then flip and cook for a further 9 mins, until golden and cooked through
- In the final 1 min, drizzle the honey over the chicken and turn to coat. Remove from the heat
Make the avocado crema
- Meanwhile, dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl. Stir in the yoghurt and a pinch of salt. Mix until smooth
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Roughly chop the coriander. Thinly slice the chicken
Assemble & serve up
- Spread the avocado crema onto the tacos, then top with the carrot salad and sliced chicken, spooning over any remaining glaze from the pan
- Garnish with the coriander and remaining lime, cut into wedges
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