Chicken tacos

Discover exciting new food and wine combinations

Tarte en fleur

Chicken tacos

Preparation 20 minutes
Service 4 people
Difficulty 4/10


  • 12 small corn tortillas
  • 4 small chicken breasts
  • ¼ red cabbage
  • 10 cherry tomatoes
  • 1 avocado
  • 2 tbsp taco seasoning
  • 1 small bunch coriander/cilantro
  • 1 lime
  • Olive oil
  • Salt and pepper


  1. Shred the red cabbage. Cut the chicken breasts into thin strips.
  2. In a frying pan, gently fry the chicken for 20 mins with a little olive oil, half the taco seasoning and half the red cabbage, stirring regularly.
  3. Gently fry the rest of the cabbage in another frying pan for 5 mins. Season with salt and pepper.
  4. Meanwhile, peel and slice the avocado.
  5. Wash, dry and slice the cherry tomatoes.
  6. Rinse and dry the coriander/cilantro.
  7. When the chicken and cabbage are cooked, place the mixture on one half of the tortillas.
  8. Add tomato and avocado slices and coriander/cilantro leaves.
    Serve with a lime quarter.

The Chef's twist

You can use prawns instead of chicken, frying them with the taco seasoning.