Don’t be tempted by Uber or Deliveroo, why not try this delicious pulled chicken tacos with avocado salsa recipe provided by our lovely staff member, Anna.

My recipe is a new favourite of mine because who doesn’t love tacos! It is really quick and easy but looks like you really know what you are doing. It takes around 20 minutes to make – even quicker after the first time and you realise how easy it actually is! 

For those that love their veggies, I often add red kidney beans or other veg like capsicum or zucchini to the chicken mix (just fry them in a drop of oil in a separate pan whilst waiting for the chicken and just combine at the end before serving). Enjoy!

Chicken tacos with avocado salsa













Ingredients (serves 4)

  • 4 – 6 chicken thighs 
  • 1 packet of Tex Mex Spice Mix (found in the Mexican section of the supermarket – if you can’t find this, any taco seasoning is yum!) 
  • 1 cup BBQ sauce (smokey works perfectly)
  • Enchilada sauce (Mexican section of supermarket again)
  • 8 taco wraps
  • Cucumber (1/2)
  • Tomato (1)
  • Avocado (1)
  • Lime (1)
  • Garlic (2 cloves crushed)
  • Coriander (to taste – not essential!)
  • Olive Oil
  • Salt and pepper to taste 


In a medium bowl, combine the chicken thigh (remove any skin before mixing), Tex-Mex spice blend, garlic, a pinch of salt and pepper and a drizzle of olive oil. 

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until browned (about 2 minutes for each side). 

Now add the enchilada sauce, BBQ sauce and good splash of water (this makes a sauce for the chicken) and stir. Bring to the boil then reduce the heat to medium-low. Cover with a lid and cook until cooked through, 10-14 minutes.  

While waiting for the chicken to cook, chop cucumber, tomato and avocado into chunks and put in a bowl. Add lime, salt, pepper and coriander to taste. Mix in the bowl and put to the side.  

*This is where you can fry your extra veg if you wanted to add those!*  

Transfer the chicken to a chopping board and either shred using two forks or slice.

 Return chicken to the frying pan. Simmer over a medium-high heat until the sauce thickens slightly, 1-2 minutes. 

Just before serving heat the soft wraps for 30 seconds in the microwave. 


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