Chicken Tacos With Roasted Sweet Potato & Guacamole |
A fiery combination of sweet potato, peppers and Tabasco offers a healthier, but no less flavoursome, take on this classic Mexican dish.
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Total Time: 40 Minutes
Plus marinating
Serves 4


  • 3 medium sweet potatoes (about 400g), scrubbed clean and cut into thin wedges
  • 2 tbsp of olive oil
  • ½ tsp of sweet smoked paprika
  • ½ tsp of mild chilli powder
  • 4 Waitrose British Chicken Breast Fillets (fed on an omega 3 enriched diet)
  • Zest and juice of 1 lime
  • 2 garlic cloves, crushed
  • 8-10 dashes of 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 of 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 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 of 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.

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