Main Meals

Tacos with spicy chicken con carne

20 minutes
1 hour
Wine/Spirit Pairing
Grangehurst Pinotage

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  • 1 onion, finely chopped
  • 2 chillies
  • 2 garlic cloves, chopped
  • 2x400 ml cans, chopped tomatoes
  • 1 1/2 T cumin
  • 1 1/2 T coriander
  • 1 t cinnamon
  • 1 rotisserie chicken
  • 2x400 ml red kidney beans
  • 125 ml red wine vinegar
  • 1 red onion, sliced
  • 12 taco shells
  • Black pepper, freshly ground, to taste
  • Fresh lime juice, squeezed

1. Fry 1 finely chopped onion with one or two chillies and 2 cloves chopped garlic for 5 minutes until softened.

2. Add 2 x 400 ml cans chopped tomatoes, 11⁄2 T cumin, 11⁄2 T coriander and 1 t cinnamon.

3. Stir, then simmer for 30 minutes. Season to taste and add the shredded meat of 1 rotisserie chicken and 2 x 400 ml cans red kidney beans, drained, then simmer for a further 5 to 10 minutes.

4. Meanwhile, bring 1⁄2 cup red wine vinegar to a gentle simmer and add 1 sliced red onion. Simmer for 2 minutes until the onions soften slightly and take on a lovely pink colour. Remove from the heat and allow to cool.

5. Heat 12 taco shells in a preheated oven for 4 to 5 minutes, until warmed through and crunchy. (Or follow these easy steps to make your own tacos.)

6. Serve the chicken con carne with fresh coriander, pink pickled onions, slow-roasted tomatoes and peppers and sour cream.

7. Spoon guacamole over the assembled tacos and season with freshly ground black pepper and a squeeze of fresh lime juice.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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