Chicken tacos with rosemary mayo

Main Dish
10 Mins

Preparation Time

20 Mins

Cooking Time





Chicken tacos with rosemary mayo

Main Dish


4 breaded chicken fillets

1 mango

1 tbsp olive oil

8 crispy taco shells

1 cup shredded red cabbage

1 cup shredded lettuce

¼ cup Goody Rosemary Mayonnaise
2 fresh jalapeño, sliced

Coriander, to serve


    1. Slice cooked chicken into strips.
    2. Place a griddle pan over a medium heat. Slice the cheeks from the mango and brush with olive oil. Place onto the griddle pan flesh side down and cook for 4 minutes, or until grill marks appear. Dice and remove the skin.
    3. Build the tacos by layering the shells with the red cabbage and lettuce, then topping with the sliced chicken. Spoon in the mango and top with the rosemary mayonnaise, sliced jalapeno and coriander before serving.