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.
Wahaca’s Ancho Chicken Tacos with Guacamole & Slaw
A returning Mindful Chef x Wahaca favourite. Succulent British chicken is spiced up with smoky ancho chilli, cinnamon, oregano, and paprika. Layer up your tacos with roasted tomato salsa, zesty guacamole and slaw, then get stuck in. It’s a fiesta of Mexican flavour!
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 600g British Free Range chicken thighs
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 carrot
- 1 romaine lettuce
- 1 unwaxed lime
- 2 avocado
- 4 spring onion
- 200g baby tomatoes
- 1 handful of fresh coriander
- 9 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 25g honey
- 2 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
Nutritional Information
Calories: 882
Protein: 43g
Carbs: 76g
Fat: 44g
Wahaca’s Ancho Chicken Tacos with Guacamole & Slaw
A returning Mindful Chef x Wahaca favourite. Succulent British chicken is spiced up with smoky ancho chilli, cinnamon, oregano, and paprika. Layer up your tacos with roasted tomato salsa, zesty guacamole and slaw, then get stuck in. It’s a fiesta of Mexican flavour!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Roughly chop the spring onions, keeping the green and white parts separate. Place the whole tomatoes on a lined baking tray with 1 tsp oil and a pinch of sea salt. Roast for 18-20 mins, until soft. After 10 mins of roasting, add the spring onion greens to the tray and continue roasting.
- Heat a frying pan with 1 tbsp oil on medium heat. Once the pan is hot, add the chicken (unrolled and flat) and cook for 10 mins per side until golden. Combine the achiote spice, honey and 100ml water in a bowl, then pour over the chicken and stir to coat. Cook for 3 mins, until a sticky glaze forms. Add a splash of water for a thinner sauce, if desired.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, remove from the heat and leave to rest in the pan.
- Make the slaw; coarsely grate the carrots into a large bowl. Thinly slice the lettuce. Zest the lime. Add the lettuce, yoghurt and half the zest to the bowl. Make the guac; roughly mash the avocados with the back of a fork and place in a bowl. Roughly chop the coriander and add half to the bowl, along with the spring onion whites, juice from the lime and 1/2 tbsp oil. Season both with sea salt and black pepper and mix.
- Make the salsa; transfer the roasted veg to a mixing bowl with the remaining coriander and zest. Season with sea salt and black pepper. Pour over any chicken cooking juices and mash into a chunky salsa.
- Wipe the frying pan clean and place on high heat. Add 3 tacos and toast for 30 seconds, per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos (3 per person). Meanwhile, thinly slice the chicken against the grain into strips.
- Serve the tacos filled with the chicken, salsa, guac and slaw.
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