Marinated sliced chicken in chilli and lime tacos

For the ultimate Mexican dinner, try these flavoursome chicken tacos. The chilli and lime tacos are packed with sweet and sticky marinated chicken and topped with traditional Pico de Gallo for an authentic taste that packs a punch.

  • 8 mins preparation
  • 6 mins cooking
  • 35 mins marinating
  • Serves 4
  • Print


Marinated chicken
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon olive oil
  • 500 gram chicken thigh fillets, trimmed of fat
Pico de Gallo
  • 6 tomatoes, finely diced
  • 1 onion, finely diced
  • 1/4 cup fresh coriander, chopped
  • 2 mild green chilis, seeded and finely chopped
  • 1/2 tablespoon olive oil
  • 1 teaspoon salt
To serve
  • 8 Mission Chilli & Lime Tacos
  • 100 gram mixed lettuce leaves
  • 1 avocado, peeled and diced
  • 1/2 cup fresh coriander leaves
  • chipotle mayonnaise


Marinated sliced chicken in chilli and lime tacos
  • 1
    Combine marinade ingredients in a bowl and stir to combine. Toss chicken in marinade ensuring each thigh fillet is well coated. Cover and refrigerate for at least 30 minutes. Allow to marinate overnight if possible.
  • 2
    Prepare Pico de Gallo; simply combine chopped ingredients with olive oil, season and chill until required.
  • 3
    Grill, barbecue or pan-fry chicken over a medium-high heat for approximately 3 minutes each side or until cooked through. Allow chicken to rest for 5 minutes before slicing.
  • 4
    While the chicken is resting, warm the taco shells in the oven for 5 mins at 180°.
  • 5
    To serve, place a few lettuce leaves in the base of each warmed taco shell. Place sliced chicken strips on top of lettuce. Finish with a spoonful of Pico de Gallo, some avocado, a sprinkle of coriander and a little chipotle mayonnaise. Serve immediately.

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