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!
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 300g British Free Range chicken thighs
- 2 spring onion
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 carrot
- 6 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 1 unwaxed lime
- 1 little gem lettuce
- 1 avocado
- 25g honey
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 1014
Protein: 45g
Carbs: 101g
Fat: 46g
Ingredients
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 6 nagual tortillas (use half) (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 150g British Free Range chicken thighs
- 1 carrot (use half)
- 1 little gem lettuce (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 spring onion
- 25g honey (use half)
- 110g baby tomatoes (use half)
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 1 avocado (use half)
Nutritional Information
Calories: 1039
Protein: 45g
Carbs: 101g
Fat: 48g
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. Chop the spring onions (keep the greens and whites separate). Place the tomatoes on a lined baking tray, toss with 1 tsp oil and roast for 18-20 mins. After 10 mins, add the spring onion greens to the tray. Continue roasting, until the veg is soft.
- Heat a frying pan with 2 tsp oil on medium heat. Once the pan is hot, add the chicken (unrolled and flat) and cook for 7 mins per side until golden. Combine the ancho spice, honey and 50ml water (25ml for 1 person) in a bowl, then pour over the chicken and toss 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, then remove and leave to rest covered in foil.
- Meanwhile, make the slaw; grate the carrot. Trim and thinly slice the lettuce. Zest and halve the lime. Place the carrot, lettuce and half the zest in a bowl and mix with the yoghurt. Season with salt and pepper to taste.
- Make the guac; roughly chop the coriander. Roughly mash the avocado and mix in a bowl with the spring onion whites, half the coriander and juice from half the lime. Season with salt and pepper to taste.
- Make the salsa; place the roasted veg in a bowl and mix with the remaining coriander and zest. Pour in any chicken cooking juices and mash into a chunky salsa. Season with salt and pepper to taste.
- 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). Thinly slice the chicken against the grain into strips.
- Serve the tacos, loaded with the chicken, salsa, guac and slaw. Garnish with the remaining lime, cut into wedges.
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