Chicken Tacos

Fresh, healthy and wonderfully quick to cook!




Gran Luchito Smoky Chipotle Fajita and Taco Mix
Priory Farm Slow Roast Pork Recipe


For the Chicken:
500g chicken breasts
2 tsp Gran Luchito Smoky Chipotle Fajita and Taco Mix
Juice of 1 lime
2 tbsp olive oil
Salt and black pepper, to taste

For the Guacamole:
2 ripe avocados
½ red onion (diced)
1 green chilli (chopped)
1 tbsp extra virgin olive oil
8 Soft Taco Wraps, to serve

For the Pico de Gallo:
2 tomatoes (diced)
½ red onion (diced)
1 tbsp extra virgin olive oil
Juice of 1 lime
1 handful of coriander

All ingredients are available to purchase in our Farm Shop


  1. Season your chicken breasts with the taco mix, lime juice, 1 tbsp of olive oil, a pinch of salt and freshly ground black pepper. Cover and leave to marinate for at least 20 mins.
  2. Meanwhile, prepare a guacamole. Add the avocado, onion, green chilli, olive oil, a pinch of salt and black pepper, then mix and set aside.
  3. In a different bowl, prepare the pico de gallo. Mix the tomatoes, onion, olive oil, lime juice, coriander, salt and pepper.
  4. Heat a skillet on the hob or BBQ, and drizzle with the remaining olive oil. Grill or pan-fry your marinated chicken, getting lots of colour on both sides. Cover with a lid to finish cooking (this makes sure it doesn’t go dry).
  5. Once ready, remove from the heat and slice the chicken into strips.
  6. Serve your chicken with warm Gran Luchito Soft Taco Wraps, a good amount of guacamole and some of the pico de gallo.

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