Serve Mexican for a change with these easy-to-make Mexican chicken tacos. Use store-bought roasted chicken for a speedy meal friends and family will love.
4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print


  • 1 avocado, seeded, flesh scooped
  • ½ cup buttermilk or sour cream
  • ¼ cup lime juice, plus wedges to serve
  • 12 taco shells
  • ½ barbecued chicken, shredded (buy ready-made from supermarket)
  • 400 g can kidney beans, drained
  • 400 g can corn kernels, drained
  • 200 g grape tomatoes, halved
  • 1 red capsicum, seeded, sliced
  • ½ red onion, thinly sliced
  • 1 tbsp taco seasoning
  • 2 baby cos, leaves separated

In a food processor, pulse avocado, buttermilk and juice until smooth.


In a bowl, combine chicken, beans, corn, tomatoes, capsicum, onion and seasoning.


Warm taco shells and fill with leaves and chicken mixture. Sprinkle with a spoonful of avocado mixture and lime.

Photo: Bauer/Rob Shaw

Download or print the recipe