Chipotle chicken tacos with spicy avocado cream

This taco recipe is based on The Lucky Taco Chipotle Chicken Taco Kit. If you buy a hot, ready-cooked chook and shred it, the whole meal can be ready in minutes

By Luca Villari
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Recipes by: Luca Villari and The Lucky Taco’s Sarah and Otis Frizzell.
This recipe was first published in Taste magazine.
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  • 500 gram cooked, shredded chicken
  • 150 gram chipotle chicken marinade (see recipe below)
  • 12 small, soft flour tortillas
Spicy avocado cream
  • 2 ripe avocados
  • 1 cup plain yoghurt
  • zest and juice 1 lime
  • 1 jalapeño chilli
  • 1/2 cup fresh coriander
  • dash hot sauce
  • 1/4 red cabbage, finely shredded
  • 3 limes, each cut into 8 wedges
  • handful fresh coriander, roughly chopped
  • Lucky Taco Pink Pickle, Chilli Salt, and hot sauces
Chipotle chicken marinade
  • 1/3 cup store-bought tomato sauce
  • 1 teaspoon ground cumin
  • 1 clove garlic, crushed
  • 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tbsp sauce from the can
  • 2 tablespoon cider vinegar
  • pinch dried oregano
  • 1 teaspoon ground chilli


  • 1
    Place shredded chicken into a lightly oiled frying pan. Add marinade and heat until warmed through.
  • 2
    For the spicy avocado cream, place avocado flesh in a blender along with remaining ingredients. Blitz until smooth and season to taste.
  • 3
    Place cabbage, lime wedges and coriander in separate bowls and place on table with pickle, chilli salt and hot sauces.
  • 4
    Meanwhile, heat a dry frying pan over high heat. Prepare 2 large sheets tinfoil.
  • 5
    When pan is really hot, add 1 tortilla and heat for a few seconds on each side. When it puffs up and edges brown a little, remove, place on a foil sheet and enclose to keep warm. Repeat, making a pile of tortillas on each sheet and enclosing in foil (two piles makes for easier access).
  • 6
    Put the pan of warmed chicken on a heatproof mat in the middle of the table with a couple of serving spoons.
  • 7
    Spread a spoonful of avocado cream down the middle of a warm tortilla, add some chicken, cabbage, a good forkful of pink pickle, coriander, a sprinkling of chilli salt and a dash of hot sauce. Squeeze on some fresh lime juice and boom! Muy rico!
Chipotle chicken marinade
  • 8
    Place ingredients in small pan and heat until simmering then set aside. Add a dash of water if too dry.


  • Use the chipotle chicken marinade from the Lucky Taco kits or try the homemade version in this recipe.

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