Chicken Tacos With Tomato Salsa And Guacamole

Serves  4
Preparation   20 mins
Cooking   10 mins
Print recipe


  • 2 large Lilydale Free Range Chicken breasts (approx 500gm)
  • 30gm packet taco seasoning
  • 2 Tblsp olive oil
  • 200gm tomato medley roughly diced
  • 1 corn cob, kernels removed
  • 2 green onions, thinly sliced
  • ¼ cup coriander leaves, chopped
  • 2 Tblsp lime juice,
  • 1 large avocado, mashed
  • ½ red onion, finely chopped
  • 12 white corn tortillas, to serve (312gm packet)
  • lime wedges, coriander sprigs and sour cream, to serve


  1. Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season.
  2. Heat a large non-stick frying pan with 1 Tblsp olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired.
  3. Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 Tblsp lime juice. Stir to combine.
  4. In another medium bowl, combine avocado, red onion and remaining lime juice. Season.
  5. Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired.