Chicken & salad tacos



  • 1 pack Old El Paso™ Stand 'N Stuff™ Mini Soft Flour Tortillas
  • 2 tablespoons vegetable oil
  • Southern fried goujons
  • 1 small romaine lettuce, finely shredded
  • 1 tin sweetcorn, drained
  • 3 tablespoons fresh tomato salsa
  • 40g Cheddar cheese, grated

To Serve

  • Fresh coriander sprigs
  • Soured cream
  • Lime wedges


  • For best results, oven bake southern fried chicken goujons from frozen fan Oven, 180°C, 30-35 min/electric Oven, 190°C, 30-35 min/Gas Oven, 5, 30-35min, ensure product is cooked thoroughly. Slice & set aside.
  • Lightly brush the tortillas with some of the oil. Place on an ungreased baking sheet. Bake for 5 minutes or until the rims of the tortillas are lightly browned. Leave to cool. Divide the lettuce between the tortillas and top with the beef mixture, sweetcorn, salsa and grated cheese. Garnish with coriander sprigs and serve with soured cream and lime wedges.


  • Add extra flavour to the tortillas by sprinkling with a little chilli powder after brushing with oil.
  • Replace the Cheddar with crumbled feta cheese for a tangier taste.
  • Serve & enjoy

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