Chicken Tacos


10 Servings


If you looking for a rice substitution recipe, yet light and easy to cook for the family, try our Chicken Taco recipe. It is blend with tangy, sweet and savoury flavours and easy to cook.

10 pcs | Soft Tortilla Bread |
Ingredients (A): Mexican Chicken
10 pcs | Boneless Chicken Thigh |
1 tbsp | Olive Oil |
2 cloves | Garlic, minced |
1 tbsp | Lime Juice |
1 tbsp | Cumin Powder |
½ tbsp | Paprika Powder |
½ tsp | Dried Oregano |
¼ tsp | Crushed Black Pepper |
1 tsp | Corn Starch |
2 tbsp | TUMIX® Chicken Stock |
Ingredients (B): Tomato Salsa
6 | Tomatoes, medium-sized, medium-diced |
1 | Shallot, medium-diced |
1 | Green Bird’s Eye Chili, sliced |
2 | Lime, juice squeezed |
½ cup | Coriander Leaves, chopped |
¼ tsp | Dried Oregano |
¼ tsp | Cumin Powder |
½ tsp | Sugar |
1⅛ tsp | AJI-SHIO® Flavoured Black Pepper |

Method: Mexican Chicken
- Mix all ingredients (A) with TUMIX® and marinate the chicken refrigerate overnight.
- Heat up oil and grill the marinated chicken on medium heat for about 7 minutes.
- Flip the chicken and cook for another 6-7 minutes or until cook through.
- Ready to be serve.
Method: Tomato Salsa
- Mix all ingredients (B) with AJI-SHIO® Flavoured Black Pepper.
- Ready to be serve.
Method: Assembling Chicken Taco
- Heat up tortilla on a pan until both side slightly brown.
- Stuff the tortillas with Mexican chicken and tomato salsa. Fold into two or place it on taco rack.
- Ready to be serve.




