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Serve up these Chicken tacos in just 30 minutes. Loaded with avocado, salsa and lime, they make for a fast and fresh dinner option.

  • Makes12
  • Cook time15 minutes
  • Prep time15 minutes
Crispy chicken tacos


  • 35g pkt Mission Taco Seasoning
  • 2 tbs rice flour
  • 750g Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
  • 2 tbs olive oil
  • 168g pkt Mission Taco Shells Regular
  • 1 carrot, peeled, cut into matchsticks
  • 1 red capsicum, seeded, thinly sliced
  • 1 cup (80g) shredded wombok (Chinese cabbage)
  • 1 Lebanese cucumber, cut into matchsticks
  • 2 avocados, stoned, peeled, mashed
  • 60g fetta, crumbled
  • ¼ cup coriander leaves
  • Mission Salsa, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine seasoning and rice flour in a bowl. Add chicken. Toss to combine.
  2. Step 2

    Heat oil in a frying pan over medium heat. Cook chicken in 3 batches, turning occasionally, for 5 mins or until golden and cooked through. Transfer to a plate lined with paper towel.
  3. Step 3

    Meanwhile, heat the taco shells following packet directions.
  4. Step 4

    Combine carrot, capsicum, wombok and cucumber in a bowl. Divide avocado, carrot mixture and chicken among taco shells. Top with fetta, coriander and salsa. Serve with lime wedges.