# Taco Bowls with Chicken

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

Crispy tortilla bowls filled with spiced chicken, sweetcorn and tomato, topped with avocado, cheddar and lime.

Servings: 4 · Prep 15 min · Cook 30 min · Other

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Taco Bowls with Chicken](https://image.fridge.menu/adaptations/hh9r4hmw/fc03f9a57ce83d6fbcf02d091eee02472b86a7e8639e8631c79ef61331362e42.jpg)

## Ingredients

- 8 pcs Tortillas
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 400 g [Chicken breast](https://fridge.menu/en/i/chicken-breast) — diced
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — coarsely grated
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin) — ground
- 1 tsp [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 0.5 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 400 g [Chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes) — tinned
- 100 g [Sweetcorn](https://fridge.menu/en/i/corn)
- 50 g [Tomato purée](https://fridge.menu/en/i/tomato-paste)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground
- 1 tsp [Butter](https://fridge.menu/en/i/butter)
- 150 g [Sweetcorn](https://fridge.menu/en/i/corn)
- 1 pcs [Avocado](https://fridge.menu/en/i/avocado) — sliced
- 200 g [Mature cheddar](https://fridge.menu/en/i/cheddar)
- 2 pcs [Lime](https://fridge.menu/en/i/lime) — cut into wedges

## Steps

1. Brush the tortillas with oil and place them in small ovenproof bowls so they form a bowl shape.
2. Bake in a preheated fan oven at 175°C for 8–10 minutes, until lightly golden.
3. Remove from the oven and let cool directly in the bowls.
4. They will turn crisp as they cool.
5. Over medium heat, fry the onion and garlic in olive oil until soft, stirring occasionally.
6. Add the chicken and fry well until golden brown.
7. Add the courgette, spices, tomato purée, chopped tomatoes and sweetcorn, and bring to the boil.
8. Simmer uncovered for 20 minutes.
9. Season with salt and pepper to taste.
10. Before serving, fry the sweetcorn in a pan with butter until lightly crisp.
11. Serve the taco bowls with the chicken filling, avocado, fried sweetcorn, mature cheddar and lime to squeeze over.

Published 2026-10-07

https://fridge.menu/en/r/chicken-taco-bowl-hh9r4hmw

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