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    Chicken tacos with roasted sweet potato & guacamole

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    Chicken tacos with roasted sweet potato & guacamole

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 30 minutes
    • Total time: 40 minutes, plus marinating

    Serves: 4


    3 medium sweet potatoes (about 400g), scrubbed clean and cut into thin wedges
    2 tbsp olive oil
    ½ tsp sweet smoked paprika
    ½ tsp mild chilli powder
    4 Waitrose British Chicken Breast Fillets
    1 lime, zest and juice
    2 garlic cloves, crushed
    8-10 dashes Tabasco
    1 large avocado, stone removed
    Handful coriander, leaves roughly chopped
    8 corn tortillas
    Natural yogurt and sliced red chilli, to serve


    1. Preheat the oven to 200˚C, gas mark 6. Toss the potato wedges in a tray with 1 tbsp oil, the paprika and chilli powder, then season and roast for 30 minutes until tender. Meanwhile, line a large chopping board with cling film, spread out the chicken breasts on top and cover with another sheet of cling film. Bash with a rolling pin until 1cm thick all over.

    2. Put the flattened chicken in a medium resealable food bag with the remaining 1 tbsp oil, the lime zest, garlic and Tabasco. Season and massage through the bag to coat the chicken evenly; set aside for 10 minutes. Meanwhile, roughly mash the avocado and lime juice together; season and stir through the coriander.

    3. Heat a large griddle or frying pan over a high heat. Cook the chicken for 4 minutes on each side, until cooked through, then set aside. Heat the tortillas, then serve with the wedges, guacamole and sliced chicken, plus natural yogurt and a scattering of sliced red chilli.


    Cook’s tip
    Flattening chicken breasts like this is a great way to ensure that they cook evenly when frying.

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    This recipe appeared within the February 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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