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Lime and sriracha BBQ chicken tacos

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  • Gluten free
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free

Try this for your next Mexican fix. Loaded with zesty flavour and tender BBQ chicken, these delicious tacos are guaranteed to please the family.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time\r\n
Four chicken tacos served with lime and sriracha


  • 500g Coles RSPCA Approved Australian Chicken Tenderloins
  • 1 lime, rind finely grated, juiced
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/4 cup (60ml) sriracha or chilli sauce
  • 1/4 cup (60ml) extra virgin olive oil
  • 8 corn tortillas
  • 1 large avocado, stoned, peeled, thinly sliced
  • 1 Lebanese cucumber, finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup chopped coriander
  • 1/4 cup (60g) drained sliced pickled jalapeños, coarsely chopped

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 the chicken, lime rind, lime juice, half the yoghurt, 2 tbs of the sriracha or chilli sauce and 2 tbs of the oil in a large bowl. Season.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook tortillas, in batches, for 30 secs each side or until lightly charred. Transfer the tortillas to a plate and cover with foil to keep warm.
  3. Step 3

    Drizzle chicken with the remaining oil. Cook on the grill for 4 mins each side or until golden and cooked through. Set aside for 5 mins to rest.
  4. Step 4

    Place remaining yoghurt in a small bowl. Add half the remaining sriracha or chilli sauce and gently marble.
  5. Step 5

    Divide the tortillas among serving plates. Spoon a little of the yoghurt mixture into each tortilla. Top with the avocado, chicken and remaining sriracha or chilli sauce. Sprinkle with cucumber, onion, coriander and jalapeño. Season.
  6. Step 6

    Serve the tacos with the remaining yoghurt mixture.