Chicken Tacos

Smoked Paprika Chicken Tacos

Create a delicious Mexican fiesta with these tacos filled with smoky paprika chicken, coriander salsa and a lime mayonnaise.
  • Prep

    15 Minutes

  • Cook time

    20 Minutes


  • 1 punnet mixed cherry tomatoes, quartered
  • 1/2 Lebanese cucumber, seeds removed, finely diced
  • 1/2 red onion finely diced
  • 1/3 cup chopped coriander leaves
  • 1 lime, zested and juiced, plus extra to serve
  • 1 teaspoon caster sugar
  • 1 1/3 cups Hellmann's Real Mayonnaise
  • 1 tsp smoked paprika
  • 1/2 cup firmly packed grated tasty cheese
  • 8 chicken tenderloin fillets
  • 2 tsp breadcrumbs
  • 8 mini taco tortillas
  • 1 cup finely shredded red cabbage
  • 1 avocado, sliced


  1. Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with non-stick baking paper.

  2. Combine tomatoes, cucumber, onion, coriander and lime zest in a bowl. Season with salt and pepper and set aside.

  3. Combine 1/3 cup Hellmann's Real Mayonnaise, smoked paprika and half of the cheese in a small bowl. Season chicken with salt and pepper. Spread mayonnaise mixture onto the chicken evenly. Place chicken onto lined baking tray. Mix breadcrumbs and remaining cheese then sprinkle onto chicken. Bake for 20 minutes or until chicken is cooked through, golden and crispy. Remove from the oven and set aside to rest for 2-3 mins before cutting into thick slices.

  4. Meanwhile, combine remaining 1 cup Hellmann’s Real Mayonnaise and lime juice in a small bowl and mix well. Thin with a little water if needed.

  5. Spread a little lime mayonnaise over each taco tortilla. Place finely shredded cabbage and and some chicken down the centre. Top with avocado slices and cherry tomato salsa. Drizzle with extra lime mayonnaise. Serve tacos with lime wedges.