Spice up taco night with these speedy chilli crisp chicken tacos

Name: Spice up taco night with these speedy chilli crisp chicken tacos
Cook time: 30 min
Yield: 4
Cuisine: Contemporary,Mexican
Ingredients: 2 vine-ripened tomatoes, finely chopped; 2 cups shredded store-bought roast chicken; ½ cup grated mozzarella cheese; ½ cup grated havarti cheese (or substitute mild cheddar, provolone, or Swiss); 2 tsp smoked paprika; 1 garlic clove, crushed; zest and juice of 1 lime; 8 small corn tortillas; 2 tsp crispy chilli oil; ½ cup cooked long-grain rice; 1 Lebanese cucumber, finely diced; 1 jalapeno chilli, thinly sliced; ¼ cup coriander leaves, chopped

This quick, high-impact dish uses supermarket roast chicken and crispy chilli oil and is guaranteed to be a flavour hit.

Jessica Brook

October 22, 2025

Chilli crisp chicken tacos are served with a simple coriander rice salad.James Moffatt; STYLING Steve Pearce

Make taco night simple and delicious by starting with supermarket roast chicken for speed. The seasoned chicken, cheese, and tomato filling is sandwiched into tortillas, brushed with crispy chilli oil and baked until perfectly crisp – a quick meal guaranteed to be a flavour hit.

Ingredients

2 vine-ripened tomatoes, finely chopped
2 cups shredded store-bought roast chicken
½ cup grated mozzarella cheese
½ cup grated havarti cheese (or substitute mild cheddar, provolone, or Swiss)
2 tsp smoked paprika
1 garlic clove, crushed
zest and juice of 1 lime
8 small corn tortillas
2 tsp crispy chilli oil
½ cup cooked long-grain rice
1 Lebanese cucumber, finely diced
1 jalapeno chilli, thinly sliced
¼ cup coriander leaves, chopped

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Line a large baking tray with nonstick baking paper.
Step 2
In a medium bowl, combine the finely chopped tomatoes, shredded chicken, cheeses, smoked paprika, garlic, and lime zest. Mix everything well, then season generously with salt and pepper.
Step 3
Spoon the chicken mixture evenly onto the tortillas and fold them in half. Arrange the filled tortillas on the prepared tray and brush the top of each taco with crispy chilli oil. Bake for 10-15 minutes, or until the tacos are golden brown and the cheese is melted and bubbling.
Step 4
While the tacos bake, prepare the rice salad. In a separate bowl, combine the cooked rice, cucumber, jalapeno, and coriander. Squeeze the lime juice over the rice mixture, mix to combine, and season with salt and pepper to taste.
Step 5
Serve the tortillas scattered with the rice salad.