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Chicken Tacos

WITH Sarah McCarthy

Dinner/Lunch • 20 Minutes • Serves: 4 • Cost: $24.00 ($6.00 per Serve)

High protein chicken tacos with a variety of vegetables which are packed with fibre. Fibre is great for improving digestion and gut health, which can overall then improve your mental health in the long term. This recipe is a classic for when you have very little time to cook. See our ‘Shredded Chicken’ recipe to prep at the beginning of the week.


  • 400g shredded chicken breast (half of this serve)
  • 2 tbsp extra virgin olive oil
  • 1 brown onion (minced)
  • 2 cloves garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chilli powder
  • ½ cup salsa
  • ½ canned corn
  • ¼ cabbage
  • 1 tomato
  • 1 lime
  • Coriander
  • Cheese


  1. In a pan, heat oil.
  2. Saute the onion until it’s soft and translucent.
  3. Add the garlic and sauté for just 30 seconds.
  4. Add cumin, chilli powder, oregano, pepper and salt. Cook for 1 minute to combine.
  5. Add salsa, and cook to warm through.
  6. Add the shredded chicken to the sauce. Simmer for 2-3 minutes.
  7. Meanwhile, slice cabbage and add salt and pepper, lime and 1 tsp olive oil.
  8. Combine tomato, corn and coriander in a bowl.
  9. Serve chicken tacos in warmed tortillas or taco shells with chicken, tomato/corn/coriander mix, cabbage and cheese. Enjoy!