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Chicken Tacos


1 chicken breast, cut across so you have two fillets
1 tbsp oil
1 tsp Supreme Garlic Paste
1 tsp Supreme Onion Powder
¼ tsp Supreme Garlic Powder
1 tsp oregano
1 tsp Supreme Smoked Paprika
½ tsp Supreme Cayenne Pepper
½ tsp Supreme Cumin Powder
Salt to taste
2 tbsp oil

Other Ingredients:
Corn tortillas
Sour cream
Coriander leaves
Lime wedges

2 avocados, destoned and flesh removed
Juice of a ½ lemon
Juice of 1 lime
Salt to taste
½ tsp Supreme Chilli Flakes
¼ tsp Supreme Coarse Black Pepper
½ cup red onion, chopped into small cubes
¼ cup cherry tomatoes, chopped into small cubes
½ cup chopped coriander

Pico de Gallo:
1 vine tomato, de-seeded and chopped into small cubes.
½ cup finely chopped coriander
1 medium onion, chopped into small cubes
Zest of 1 lime
Juice of 2 limes
1 tsp Supreme Garlic Paste
1 ½ tbsp fresh jalapenos, finely chopped
Salt to taste

1 Supreme Plum Tomato Tin
1 medium red onion, roughly chopped
1 tsp Supreme Garlic Paste
1 fresh jalapeno pepper
Juice of 2 limes
Salt to taste
Pinch of sugar


In a bowl add oil, garlic paste, onion powder, garlic powder, oregano, smoked paprika, cayenne pepper, cumin powder and salt, and mix well. Add chicken, coat well and marinate for 2 hours. Place a frying pan with oil over medium-high heat, add chicken and cook until fully cooked. Remove and place on a chopping board, rest for 5 minutes and chop into smaller pieces.

Add all ingredients to bowl and mash together and serve.

Pico de Gallo:
Add all ingredients to a bowl, mix well and set aside for 1 hour before serving.

Add ingredients to a blender and blend until well combined.

To assemble tacos, heat corn tortillas on a griddle pan. Top with chicken, desired amount of salsa, pico de gallo, guacamole, sour cream and coriander leaves.