These tacos take just 20 minutes to make but are packed full of flavour! Made with grilled free range chicken tenders and served with a crisp baby cos and tomato salad and soft tortillas, this is a quick dish that everyone will love.

20 Minutes. Arriba, arriba!

Serves 2.


300g Australian chicken tenders
1/4 cup Aioli
6 tortillas
2 tablespoons taco seasoning
1 baby cos
2 tomatoes
1 lemon

Preheat oven & marinate chicken
Preheat oven to 150ºC on fan bake. This is to warm the tortillas, a microwave can be used for 10 – 15 seconds just before serving as an alternative. Combine chicken in a bowl with spice mix, a drizzle of olive oil, salt and pepper. Set aside.

Make salad & dressing
Finely dice tomato. Finely slice the lettuce. Combine aioli in a bowl with juice of HALF the lemon, salt and pepper. Combine lettuce, tomato and HALF the aioli dressing in a bowl.

Warm tortillas & cook chicken
Wrap tortillas in foil then place in oven to warm through. Heat a large fry pan to a medium to high heat with a drizzle of olive oil. Place chicken into the pan and cook for 3 minutes each side. Remove from the pan, cover with foil and rest for 5 minutes. Roughly chop the chicken and set aside. Remove tortillas from oven.

Top serve
For each taco, place some salad, chicken then a drizzle of remaining dressing. Serve onto plates with any remaining salad and a squeeze of remaining lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

August 01, 2017 by Timothy Ryder
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