Roasted Capsicum Taco

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It’s so easy to add flavour and colour to a taco with our Antipasto range. Our recipe uses Roasted Capsicum to create this family favourite and we’ve included a spicy mayonnaise you can serve with it too. Adapt the quantities below to suit the number of people.

INGREDIENTS

  • chicken breast or thighs, sliced into strips
  • 2-3 Tbsp Barker’s Roasted Capsicum Antipasto
  • tortillas
  • avocado, chopped
  • cabbage, sliced – a combination of red and green cabbage works well
  • jalapeno pickles
  • coriander, chopped

Spicy Capsicum Mayo:

METHOD

  1. Barbecue sliced chicken until cooked through and place in a bowl.
  2. While hot, toss with the Roasted Capsicum Antipasto to coat the chicken.
  3. Pile into warmed, soft tortillas.
  4. Top with avocado and cabbage.
  5. Add jalapeno pickles and a sprinkle of coriander.
  6. Serve with the Spicy Capsicum Mayo on the side.

To make the Spicy Capsicum Mayo:

  1. Place mayonnaise and Roasted Capsicum Antipasto in a small bowl and stir well to combine.
  2. Add sriracha sauce to taste and mix again.
  3. Chill until needed and serve on the side with your tacos.
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