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Mexican Chicken Tacos with Feta Salsa and Avocado Smash

Serves 4 Makes 12


  • 1/3 cup lemon juice
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 500g skinless chicken thigh fillets, trimmed of visible fat
  • Feta Salsa
  • 1 corn cob, peeled
  • 1/4 pineapple, peeled and finely chopped
  • 1/2 cup finely chopped red capsicum
  • 100g reduced fat feta, crumbled
  • 2 tablespoons torn mint leaves, extra
  • freshly ground black pepper, to taste
  • Avocado Smash
  • 1/2 ripe avocado, roughly mashed
  • 1/4 cup low fat sour cream
  • 12 pack taco shells, prepared according to packet instructions
Download Recipe (PDF)


  1. 1. Combine lemon juice, herbs and oil and reserve half for the Feta Salsa. Pour the remaining dressing over the chicken and marinate for at least 15 minutes.
  2. 2. Heat a char-grill pan or BBQ over medium-high heat. Cook corn cob turning, for 15-20 minutes or until charred and tender. Cut the kernels from the cob and combine with the remaining feta salsa ingredients and reserved dressing.
  3. 4. Cook chicken on the hot grill or BBQ chicken for 4-5 minutes on each side or until chicken is cooked through. Remove for heat and slice into thick pieces.
  4. 3. Combine the avocado and sour cream and season with pepper.
  5. 5. Make your own tacos with heated taco shells and bowls of grilled chicken, feta salsa and avocado smash.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 25 minutes If you are in a hurry substitute the charred corn for drained canned corn kernels. Chicken can be substituted for beef.

Nutritional Information

Nutrients per serve:
Energy (kj) 2718
Protein (g) 39.5
Fat, Total (g) 39
Saturated (g) 10.7
Carbohydrates (g) 32
Sugars (g) 5.4
Dietry Fibre (g) 6.2
Sodium (mg) 503
Calcium (mg) 214
Iron (mg) 3.1


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