Authentic Chicken Tacos with Mint Salsa

August 23, 2020

Authentic Chicken Tacos with Mint Salsa


For the Mint Salsa

  • 1 coriander
  • 10-15 Fresh Mint Leaves
  • 2 teaspoons Red Wine Vinegar
  • ½ Lemon, Juiced
  • Olive Oil
  • 3 tsp Greek Yoghurt


For the Avocado Corn Mix

  • ½ Avocado
  • ½ Cup Corn Kernels (fresh or frozen)
  • ½ Red Onion
  • 2 teaspoons Red Wine Vinegar or Lime Juice
  • 1 teaspoon Kosher Salt


For the Tacos



  • Preheat the oven to 180C (160C fan forced), sprinkle and rub the salt and pepper on all sides of the chicken,
  • Add the wine.
  • Cover with foil and roast until the chicken reaches an internal temperature of 80C.
  • Set aside and let cool.

Meanwhile, Make the Salsa:

  • Grab the coriander bunch and add the leafy bunch to the blender, a little stem is ok along with the Mint Leaves without the stem.
  • Add the lemon juice, red pepper flakes and Vinegar, start the blender and add the oil at a steady, slow stream until the mixture changes in sound and has a “saucy” consistency. Set aside in the fridge.

Make the Corn Mix:

  • Finely dice the avocado and red onion, toss with the corn kernels and season with vinegar, salt, and pepper to taste.
  • Finely slice the jalapeno and radish.
  • Wrap the tortillas in foil and place in the oven. The oven should still be warm from the chicken 
  • When the chicken has cooled, shred it with two forks.


Make the Tacos:

  • Layer Chicken, corn salsa, homemade mint salsa, red chilli salsa, chipotle chilli salsa, avocado, corn salsa, 3 radishes, 3 jalapenos, 1 lime wedge.

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