Name: These chicken tacos with fresh tomato salsa will be your new taco Tuesday obsession
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 1/2 tablespoons (25g) Mexican Style Spice Blend; 4 tablespoons olive oil; 3 medium chicken breasts; 15cm street tacos (you’ll need 12); 300ml sour cream; 1 1/2 cups shredded red cabbage; Coriander sprig, lime wedges, to serve; Fresh tomato salsa; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 2 teaspoons maple syrup; Sea-salt flakes and freshly ground black pepper, to season; 250g cherry tomatoes, quartered; 4 green onions, finely chopped; 2 tablespoons finely chopped pickled jalapeno; 1/4 cup chopped coriander leaves

These chicken tacos with fresh tomato salsa will be your new taco Tuesday obsession

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Serves 4

Makes 12

Prep

20M

Cook

20M

Total

40M

If you’re after a recipe that’s quick to throw together, big on flavour and basically made for Taco Tuesday… we have one for you. Introducing juicy, spiced chicken, warm tortillas and a fresh, chunky tomato salsa on top. It’s a crowd-pleaser that’ll become a part of your weekly dinner rotation – nothing fancy, just really tasty.

Ingredients

2 1/2 tablespoons (25g) Mexican Style Spice Blend

4 tablespoons olive oil

3 medium chicken breasts

15cm street tacos (you’ll need 12)

300ml sour cream

1 1/2 cups shredded red cabbage

Coriander sprig, lime wedges, to serve

Fresh tomato salsa

1 tablespoon olive oil

1 tablespoon red wine vinegar

2 teaspoons maple syrup

Sea-salt flakes and freshly ground black pepper, to season

250g cherry tomatoes, quartered

4 green onions, finely chopped

2 tablespoons finely chopped pickled jalapeno

1/4 cup chopped coriander leaves

Method

Step 1

For the fresh tomato salsa, whisk oil, vinegar, maple syrup and salt and pepper together in a medium bowl. Add remaining salsa ingredients, stirring to combine. Set aside.

Step 2

Combine seasoning and 3 tablespoons olive oil on a large plate. Add chicken, turning to coat both sides. Preheat barbecue plate on medium heat. Cook chicken for 5–7 minutes each side or until cooked through. Remove to a plate, cover and leave to stand for 5 minutes.

Step 3

Meanwhile, brush both sides of tacos with remaining oil, then barbecue 30 seconds each side, until lightly charred. Place on top of each other, then wrap in foil to keep warm.

Step 4

To serve, thinly slice chicken crossways. Spread sour cream over base of tacos. Top with chicken, cabbage, tomato salsa and coriander. Serve with lime wedges.

*(Photography CON POULOS Styling LUCY BUSUTTIL Recipes JANELLE BLOOM)*

Recipe developer Janelle Bloom Food creator

Janelle Bloom is a celebrated food stylist, recipe creator, and the author of four bestselling cookbooks. Many will remember her from the fun‑loving TV favourite Ready Steady Cook. Janelle believes great cooking starts with confidence, a little patience, and recipes that are thoroughly tested, foolproof, and easy to follow. She champions seasonal ingredients and insists every dish should taste every bit as good as it looks — which is why she loves collaborating with Sarah and the Better Homes & Gardens team.