Chicken Taco Bowl

Chicken Taco Bowl is a colourful and tasty Mexican-inspired meal featuring beautifully seasoned chicken, fresh crunchy salad and melted grated cheese, all served in a crispy curved taco bowl. Finished with a spoonful of cooling yoghurt or crème fraîche, it makes a wonderful lunch or evening meal.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

4 large tortilla wraps flour or large taco shells
600 g chicken breast boneless cut into bite-sized pieces
2 large bell pepper sliced (any colours)
1 small iceberg lettuce shredded
3 medium tomatoes diced
1 large carrot peeled and finely sliced or grated
100 g cheddar cheese grated
4 tbsp natural yoghurt or crème fraîche
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli powder adjust to taste
1 tsp garlic powder
salt to taste
black pepper to taste
1 large Lime wedges

Instructions

Shape the taco bowls:

Preheat the oven to 180°C (160°C fan) / 350°F. Lightly brush each tortilla with a little olive oil. Place each one inside an ovenproof bowl, gently pressing it down to create a curved bowl shape. Bake for approximately 8–12 minutes until lightly golden and crisp. Remove carefully and leave to cool slightly.
4 large tortilla wraps

Prepare the chicken:

Place the chicken pieces in a bowl and add the cumin, smoked paprika, chilli powder, garlic powder, salt and black pepper. Mix thoroughly so every piece is coated in the seasoning.
600 g chicken breast, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp chilli powder, 1 tsp garlic powder, salt, black pepper

Cook the chicken:

Heat the olive oil in a large frying pan over a medium heat. Add the seasoned chicken and cook for approximately 8–10 minutes, stirring regularly. Make sure the chicken is thoroughly cooked, with no pink meat remaining, and has reached an internal temperature of 75°C.
1 tbsp olive oil

Prepare the salad:

While the chicken cooks, shred the lettuce, slice the bell peppers and dice the tomatoes. Prepare the carrot by finely slicing or grating it. Keep the ingredients separate until you are ready to assemble the bowls.
2 large bell pepper, 1 small iceberg lettuce, 3 medium tomatoes, 1 large carrot
Place the crispy tortilla bowls onto individual serving plates. Start with a generous layer of shredded lettuce, followed by the peppers, tomatoes and carrot. Spoon the warm seasoned chicken over the salad.

Add the finishing touches:

Sprinkle the grated cheddar cheese over the warm chicken. Finish each bowl with a generous spoonful of natural yoghurt or crème fraîche.
100 g cheddar cheese, 4 tbsp natural yoghurt
Add a lime wedge if desired and serve immediately.
1 large Lime

Equipment

large frying pan
Ovenproof bowls or oven-safe taco bowl moulds
Baking Tray
Chopping Board
Sharp Knife
mixing bowls
Tongs

Notes

Recipe notes and tips:

- Crispy bowls: Keep an eye on the tortillas while baking. They should be golden and firm but not brittle.

- Chicken: Thigh meat can be used instead of breast for a slightly richer flavour.

- Spice: Increase the chilli powder for extra heat or leave it out for a milder family-friendly meal.

- Cheese: Cheddar works beautifully, although Monterey Jack or a Mexican cheese blend are also excellent.

- Make ahead: Prepare the salad and spice the chicken in advance. Cook the tortilla bowls shortly before serving so they remain crisp.

My serving tip: Put the yoghurt or crème fraîche on at the very end rather than mixing it through the salad. This gives you a lovely cooling spoonful alongside the warm, spicy chicken in every mouthful.

Nutrition